Whatever it is you love to slather your chocolate spread on, we think this is going to be your new forever favourite! The combination of traditional roasted hazelnuts, blended with Lily O'Brien's unforgettable Crunchy Salted Almond chocolate, makes it one of those jars you just won't want to put down.
Ingredients
- 130g Hazelnuts
- 110g Lily O’Brien’s Crunchy Salted Almond Chocolate (1 Share Bag)
- 210ml Sweetened Condensed Milk
- 2 tbsp Honey
Method
- Pre heat oven to 190C/170C fan/gas mark 5. Place hazelnuts on a baking tray and roast for 10 minutes – mix hazelnuts around on the tray half way through.
- Once roasted, all to cool slightly then place the hazelnuts in a kitchen towel and roll around vigorously to remove most of the peel then leave to cool completely.
- Place the hazelnuts in a food processor and blitz until mostly smooth and runny, this should take around 8 minutes. Stop the processor regularly to scrapes the side of the bowl into the mixture.
- In a medium microwave safe bowl, microwave the chocolate in 20 second intervals, stirring in between, until smooth then stir in the condensed milk and honey.
- Add the chocolate mixture into the food processor with the hazelnuts and pulse until just combined.
- Store in an airtight container at room temperature for up to 2 weeks.
