For many kids, Monday marked the dreaded, exciting, pencil-biting first day of school. After long summers of beach time, cookouts and vacation, it’s back to the grind in those “new school year” kicks. In celebration of teachers, books, and proudly being a “bringer”, we’ve dubbed this week Nut Butters Week. Each day we will show you how to make a different kind of nut butter and give you recipes for 4 sandwich combinations, so there’s no excuse of letting it sit in the back of your fridge.
Don’t forget to check back tomorrow for our final nut butter how-to + 4 more sandwiches!
Red remembers the first time she had chocolate hazelnut spread: high school French class. There was a cultural presentation on the food of France and this chocolate-y, nutty perfection was spread on a crepe and rolled up and served. Heaven may be an overstatement, but it's a vivid food memory of pleasure and horror, "oh god, what did I find." That Friday night, she and her friend Brittany (who was also hooked), rummaged through the grocery store until they found it, picked up a few spoons and finished the jar among friends at the local coffee shop on Main Street. The rest is history. We dare to say ours is even more delicious. It's chocolate-ly, but not too overwhelming, with a bit of texture from the ground nuts. We offer 4 sandwiches below, but let's be real, most of it is going to be eaten straight from the jar.
Homemade Chocolate Hazelnut Spread
2 Cups Hazelnuts 2 Cups Sugar 8 oz Bittersweet Chocolate (we used 60%) 1 Cup Heavy Cream 1 Tbsp Butter, melted
Preheat oven to 350. On a rimmed baking sheet, roast hazelnuts until aromatic.
Remove from oven and transfer to the bowl of a food processor. Add sugar and pulse until finely pureed and combined (will slightly resemble light brown sugar). Set aside.
Place the chocolate in a medium-sized bowl and set aside.
Heat the heavy cream in a small saucepan over medium heat until simmering.
Pour the heavy cream over the chocolate and gently stir. Let sit for approximately 1 minute. Add the hazelnut mixture and melted butter to the bowl of chocolate and stir all until well combined.
Place chocolate hazelnut butter in an airtight container and store in refrigerator.