MAKES: 1.5 cups
Ingredients:
- 8 ounces hazelnuts (2 cups)
- 8 ounces milk chocolate (about 1 ¼ cups chopped), melted
- 2 tablespoons vegetable or canola oil
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
How to make it:
- Preheat the oven to 350 degrees F. Spread the hazelnuts on a small rimmed baking sheet, and toast for about 15 minutes, shaking the pan periodically, until the nuts are fragrant and the skin is flaking off in places. Immediately pour the nuts onto a clean kitchen towel and fold the towel over to cover them. Let stand for a minute or two so they steam a bit, then rub the nuts vigorously to remove as much of the skin as possible (it’s ok if some remains).
- Place the nuts in a food processor or high-powered blender and blend until a paste forms, then blend in the melted milk chocolate, oil, vanilla and salt until smooth. The mixture will be runny, but it will firm up in the fridge. Transfer to a jar, cover and refrigerate to store.
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