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Jamanda

Chocolate and hazelnut spread

Ingredients
70g roasted unsalted hazelnuts
3/4 cup sweetened condensed milk (we just used a can)
100g plain chocolate
1 tbsp honey

Method

Toast the nuts at 180c for 10 minutes, turning a couple of times.
I suppose you could rub the skins off here, but we didn't.
Whiz the nuts in a food processor until they turn to liquid (I was sceptical, but it works).
Melt all the other ingredients gently then pour in with the liquid nuts.
Whiz a bit more to combine.

Makes one smallish jar and a fair bit of mess if made by a teenager.

As you can see, not a recipe for the faint of pancreas, but it actually tastes a lot less sweet than Nutella !no smilies
Nicky Colour it green

sounds goodno smilies
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