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Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 23, 2015.


    7 ounces roasted hazelnuts

    1 can condensed milk

    1 cup powdered sugar

    1/2 cup unsweetened cocoa powder

    1/2 teaspoon vanilla

    1/8 teaspoon salt

    3 tablespoons honey

    Preheat oven to 350F.

    Place 7 ounces of hazelnuts on a cookie sheet and allow to roast in the oven for approximately 10-12 minutes.

    Stir nuts every 3-4 minutes while baking to ensure even roasting.

    Remove roasted hazelnuts from the oven and allow to cool for 20 minutes.

    Put the cooled hazelnuts in a food processor and pulse until the hazelnuts take on a smooth butter consistency.

    Add the 1 cup powdered sugar, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon vanilla extract, 3 tablespoons honey, and 1/8 teaspoon salt to the food processor and pulse for about 2 minutes to blend.

    Remove the spread from the blender and place into a container with a top.

    Place spread into a refrigerator for at lease an hour before serving.

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    bloodstain28 likes this.
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