Wednesday, February 16, 2011

Cocoa Hazelnuts

2 cups Hazelnuts (soak for 1 hour in warm water and peel off skins)
1 teaspoon vanilla extract
1/2 teaspoon orange extract, OR coffee or coconut extract
2 T unsweetened cocoa powder
1 egg white
1/4 cup agave syrup, or maple syrup
1/4 teaspoon salt

Combine & set aside:
2 T sweetened cocoa powder, OR
2 teaspoons stevia powder and 2 T unsweetened cocoa powder

Preparing the cocoa hazelnuts:
Preheat oven to 275 degrees F. Line a baking sheet w/Silpat or parchment. Whisk together all ingredients except hazelnuts until well combined. Add hazelnuts to mixture, toss well to coat evenly. Place coated hazelnuts on lined baking sheet in a single layer. Bake for about 35 to 40 minutes, tossing every 10 minutes. Watch carefully towards the end so they do not burn. Let them cool on baking sheet. Toss nuts in bowl with cocoa powder until well dusted. Store in an airtight container.


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