A Jerry James Stone Recipe
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CondimentIngredients
- 1 cup raw hazelnuts
- 1 cup chocolate chips
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1 tablespoon canola oil
Instructions
- Preheat your oven to 350 degrees F.
- Add the raw hazelnuts to a baking sheet that is large enough to spread them out in a single layer. Roast the hazelnuts for about 15 minutes. This will loosen the skins, making them easier to remove. It also makes the hazelnuts easier to blend.
- Remove the nuts from the oven and let them cool enough to handle. Take a handful of nuts at a time, and vigorously rub them between both hands until the skins fall off. Transfer the nut without skins to another bowl and continue until all nuts have been peeled.
- Add the nuts to a food processor and puree for about 10 minutes, until a butter is formed, scraping the sides as needed.
- Place the chocolate chips in a microwave-safe dish and microwave them for 10 seconds. Give them a stir, and repeat. Continue in 10-second batches until the chocolate fully melts.
- Once melted, mix in the oil until the chocolate and canola oil are fully incorporated.
- Add the vanilla extract, powdered sugar, melted chocolate, and salt to the hazelnut butter and puree to mix. Taste to adjust salt, sugar, or vanilla.
- Transfer to a clean airtight container and store at room temperature for everyday use. Should keep for up to three weeks.
