Chocolate and hazelnut spreadIngredients
70g roasted unsalted hazelnuts
3/4 cup sweetened condensed milk (we just used a can)
100g plain chocolate
1 tbsp honey
Toast the nuts at 180°c 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 !