Ingredients
- 1/2 cup blanched haslenuts
- 1/3 cup sugar
- 2 oz bittersweet chocolate, corsely chopped
- 1/2 cup half and half
Preparation
Step 1
Toast nuts at 350 shaking once or twice until caramel brown and nutty scented, about 15 min.
line a rimmed baking sheet with parchment paper, keep handy. Measure sugar into a small heavy skillet. set over medium high het stirring occasionally. in about 5 min, sugar will clump, then milt. in another minute caramelized sugar will turn tan, then amber, tumble in nuts stir to coat. scarpe nuts onto baking sheeet let cool
grind to bits in food processor. about 1 min. add chocolate and prcess 1 min.
bring half and half to boil, with food processor running, pour in half and half. process smooth. scrape into a 1 cup jelly jar. cool, seal and chill.
note: to blanch nuts in boiling wate add 1 T baking soda, add nuts. Water will roll and turn pruple. let boil 5 min. cool under running water pop off skins, let cook for 1 to 2 min. drain, rinse with coll water. rub to slip off skins. pat dry