Tuesday, September 6, 2011

Honey and Hazelnut Spread

This delicious confection is a simple alternative to the popular breakfast spread Nutella. While I love hazelnut and chocolate as much as anyone else, I feel a little funny putting chocolate on my toast first thing in the morning. This confit de miel et noisettes only uses two ingredients: toasted hazelnuts and honey, and it is rich and delectable. It is quite sweet, but it isn't like spreading your toast with frosting.
The smell of hazelnuts toasting in the oven reminds me of fall which can't get here fast enough. (Sweater weather, here I come!) We paired our honey and hazelnut spread with crisp apple slices and croissants.
This is another recipe from the fabulous French Farmhouse Cookbook. Every time I pick this cookbook up I find another recipe that I'm dying to try. It is definitely the least intimidating (yet authentic) French cookbook that I've found.
Honey and Hazelnut Spread
  • 1 cup hazelnuts
  • 1/2 cup honey
Preheat the oven to 350F. Spread the hazelnuts on a baking sheet and toast them in the oven until they are deep golden, 10 to 12 minutes. Remove them from the oven and immediately place the hazelnuts into a tea towel. Rub vigorously to remove the skins. You probably won't get them all off, but get off as much as you can, because they are bitter. Puree the hazelnuts in a food processor until smooth and a little oily. Add the honey and pulse until combined. The spread will keep in an airtight jar in the fridge indefinitely.

1 comment:

  1. I made this today and it was delicious! I probably should of rubbed the skin off the hazelnuts a bit more, but overall great recipe!


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