To roast kernels...
spread whole kernels in a single layer on a baking sheet and bake at 275 degrees F. for 15-20 minutes. Take care not to over roast as nuts can scorch quickly. To remove skins, wrap warmhazelnuts in a dish towel and let them sit for 5 to 10 minutes. Rub vigorously in towel
The Most Wonderful Brownies Ever
By Julie Wheeler, First Prize Winner, Oregon State Fair, Hazelnut Baking Contest
Julie insists on the use of a wooden spoon in making this recipe. Otherwise, it does not come out as well. Baker beware!
- 2 1/3 cups semisweet chocolate chips
- 3 sticks butter
- 1 1/2 cups sugar
- 1 cup flour
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 6 eggs
- 1 tblsp. vanilla
- 1 cup milk chocolate chips
- 1 cup chopped Oregon Hazelnuts (divided)
Yield: 24 two-inch brownies
Preheat oven to 350° F. Grease a 9 X 13" baking pan.
In a large microwavable bowl, place semisweet chocolate chips and butter. Cook on high for 2 minutes. Stir mixture with wooden spoon until all of the chips and butter are melted.
In the bowl of a standing mixer, combine the sugar, flour, salt and baking powder. Stir to mix thoroughly.
Add the eggs and vanilla to the chocolate mixture, blending well with a wooden spoon.
Pour this mixture into the bowl with the dry ingredients. Mix on medium speed for 30 seconds, just until ingredients are blended. Stir in the milk chocolate chips and 1/2 cu. hazelnuts. Spread into prepared pan. Sprinkle with remaining hazelnuts.
Bake until the brownie starts to come away from the sides of the pan, about 35 minutes. Cool before cutting to serve.
Honey Hazelnut Spread
1 cup hazelnuts
1/2 cup honey (choose your favorite)
Pre-heat oven to 350°F.
Spread the nuts on a baking sheet and toast about 10 to 12 minutes.
Remove nuts from oven and place in a tea towel.
Rub the hazelnuts in the towel to remove their skins.
Place the hazelnuts in a food processor and puree.
When the puree is smooth and almost oily, add the honey and pulse until thoroughly combined.