Honey-hazelnut Spread Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
1 cup: Oregon hazelnut kernels,
1 cup: , (12 oz.) whipped honey
Directions:
Yield: 1-1/2 cups.
Place hazelnuts in a single layer in a 9- to 10-inch wide pan and
bake in a 350 oven until golden throughout (cut one in half to check
color) 10 to 12 minutes. Let nuts cool. To remove skins, place nuts
in a clean towel and rub gently to loosen peel. The nuts do not need
to be completely skinned. Place nuts in a food processor or blender.
Whirl, pulse on and off, just until finely chopped; do not whirl into
a paste. In a bowl, combine honey and nuts; mix to blend. Serve, or
pack into small containers and cover. Store in cool place up to 1
month.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Place hazelnuts in a single layer in a 9- to 10-inch wide pan and
bake in a 350 oven until golden throughout (cut one in half to check
color) 10 to 12 minutes. Let nuts cool. To remove skins, place nuts
in a clean towel and rub gently to loosen peel. The nuts do not need
to be completely skinned. Place nuts in a food processor or blender.
Whirl, pulse on and off, just until finely chopped; do not whirl into
a paste. In a bowl, combine honey and nuts; mix to blend. Serve, or
pack into small containers and cover. Store in cool place up to 1
month.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp