Vanilla Hazelnut Spread

• 1/4 cups Hazelnuts, Plus A Couple Of Whole Nuts Reserved To Decorate The Finished Spread
• 7- 1/2 ounces, weight Mascarpone, At Room Temperature
• 18 cups Granulated White Sugar
• 1/2 teaspoons Vanilla
• A Little Freshly Grated Nutmeg
• 1 pinch Ground Cinnamon
• Cocoa Powder, To Sieve Over The Spread (optional)

1. You will also need: 1.
2. A pan or baking tray on which to roast the nuts.
3. 2.
4. A bowl and spoon for mixing the spread.
5. 3.
6. A small sieve if sprinkling cocoa powder on the finished spread.
7. For the spread: 1.
8. Roast the nuts at 275 degrees F. for 30 minutes.
9. When they are cool enough, remove their skins by rubbing them between the palms of your hands.
10. Cool them completely and roughly chop them.
11. 2.
12. In the bowl, mix together the mascarpone, sugar, vanilla, nutmeg, and cinnamon.
13. Then add the cooled chopped hazelnuts.
14. 3.
15. Serve the spread at room temperature.
16. It looks pretty dusted with cocoa powder and decorated with a couple of hazelnuts.
17. Vanilla Hazelnut Spread will keep for a week or more refrigerated.
18. Suggestion: Vanilla Hazelnut Spread is very good on Chocolate Bread.
19. The recipe for the bread is also here on Tasty Kitchen.

hazelnuts, weight mascarpone, white sugar, vanilla, nutmeg, ground cinnamon, cocoa

Taken from tastykitchen.com/recipes/homemade-ingredients/vanilla-hazelnut-spread/ (may not work)