Honey Hazelnut Spread (The Anti-Nutella)
"I know people wax poetic over Nutella (I don't mind it myself) but, for me, this extraordinarily simple spread (Confit de miel et noisettes) on a piece of toast is heaven. It will keep indefinitely in an air-tight jar in the fridge but, trust me, it won't last that long."
photo by Lalaloula
- Ready In:
- 15mins
- Ingredients:
- 2
- Yields:
-
1 cup
- Serves:
- 8
ingredients
directions
- Pre-heat oven to 350°F.
- Spread the nuts on a baking sheet and toast about 10 to 12 minutes.
- Remove nuts from oven and place in a tea towel.
- Rub the hazelnuts in the towel to remove their skins.
- Place the hazelnuts in a food processor and puree.
- When the puree is smooth and almost oily, add the honey and pulse until thoroughly combined.
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Reviews
-
I puree the hazelnuts in the blender without honey. it is the most delicious spread I have ever made and tasted so far. 10 stars! -
Fantastic!!! -
This is a very sweet, rich spread that goes great with warm scones. YUM! I loved the honey hazelnut combination, it was like eating marzipan paste. lol<br/>I decreased the honey by a few tbs and still found it quite dominant, so next time I might try halving it. My hand held blender struggled with making this super smooth, but I liked the rough texture a lot.<br/>Thanks so much for sharing this keeper, Kate! Ill surely make it again.<br/>Made and reviewed for the Honey Tag in the Spain/Portugal forum February 2012. -
I love it on toast in the mornings!!!!!!!!!!!!!!!!!!!!!!<br/>ten hundred million stars!!!!!!!!!!!!!!!!!<br/>sophia-age 9 (i wrote this myself!) -
Ive done this with hazelnut butter (only ground hazelnuts) from the health food store and local honey. I actually just mix it in without any food processor. This is better than nutella because as another mentioned, the funny stuff they put in it. On toast or fresh crisp apples, wow. I am sure 100% this may just be even better or if not I already love it.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
