Shell them, roast them either in a hot dry frying pan that you keep shaking, or on an oven tray and stir them around often; the skins go dark coffee bean brown when they're ready. Remove and cool. Rub them up in an old teatowel or rag until most of the skins come off.
Whizz the nuts up small in a blender/grinder or crush them in a mortar.
Melt three or four times the weight of the hazelnuts of good chocolate with a tablespoonful of icing sugar and one of milk (evaporated is very good) for every 100g of the nuts/chocolate/ weight. (you can add vegetable oil but Flora or Olivio or Vita-light ( no low cal stuff, it's full of water and this is
not a low cal recipe
are very good, instead of the milk. )
Stir all ingredients together gently. If you overdo it you end up with stuff like the truffle filling in chocolates.
This is one of those recipes that every kid should get a chance to play around with
The house will smell glorious, the taste is brilliant, and if you make too much just jar it and keep it cool.
It's great on hot toast, it's brilliant with ice cream, you can even stir it into hot coffee for elixer
Hazelnuts are good food
I have a recipe for biscuits that makes a dough that you can keep in the fridge for a while, just slicing off pieces and cooking them as you feel the notion too, if you want ?
Very good for camping
cheers,
Toddy
