Making a homemade hazelnut spread is the perfect way to use your hand picked hazelnuts in Autumn, and this recipe from Family Foraging by David Hamilton is so simple and easy.
Just keep one step ahead of the squirrels and pick the nuts when green or just starting to brown; then allow them to ripen in a warm, dry, dark place.
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- Shelled hazelnuts 100g, 3 1⁄2 oz / 2⁄3 cup
- Cocoa powder 2 teaspoons
- Vegetable oil 3 tablespoons
- Maple syrup 3 teaspoons
Recipe from Family Foraging by David Hamilton.
Photographs by Jason Ingram, published by White Lion Publishing.