| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Hazelnuts Or Almonds |
|
|
Shelled, can use 1 1/2 |
|
|
Cups |
|
|
Roasted pistachios |
| 1 |
c |
Whipped Honey |
INSTRUCTIONS
Place hazelnuts or almonds in a single layer in a 9- to 10-inch wide
pan, and bake in a 350 degree oven until golden throughout (cut one in
half to check color), 10 to 12 minutes. Let nuts cool. (If using
pistachios, omit this step.) Shell pistachios, if used. To skin
hazelnuts or pistachios (almonds do not need to be skinned), place
nuts in a clean towel and rub gently to remove loose peel; the nuts do
not need to be completely skinned. Place nuts in a food processor or
blender. Whirl, pulsing on and off, just until finely chopped; do not
whirl into a paste. In a bowl, combine honey and nuts; mix to blend.
Serve, or pack into small containers, cover and store in a cool place
up to 1 month. Makes 1 1/2 cups. Recipe By : Sunset Annual 1988 -
Page 21 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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