Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

If your market sells hazelnuts with the skins removed, you can skip Steps 1 and 2, and just finely chop the nuts.

Melissa B. Williams
Recipe by Cooking Light May 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Finely chop nuts, and set aside.

  • Combine milk and next 5 ingredients (through salt) in a medium saucepan. Bring to a boil over medium heat. Stir in vanilla. Cover, reduce heat, and simmer 5 minutes or until thick. Sprinkle with hazelnuts, brown sugar, and almonds.

Nutrition Facts

258 calories; calories from fat 29%; fat 8.4g; saturated fat 0.9g; mono fat 4.1g; poly fat 2.9g; protein 9.8g; carbohydrates 36.3g; fiber 6g; cholesterol 2mg; iron 1.9mg; sodium 156mg; calcium 203mg.
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