Ingredients:
1/3 cup hazelnut meal (ground hazelnuts)
1/3 cup brown sugar
1/2 cup dry milk powder
1/4 cup unsweetened cocoa powder
1 Tbsp cornstarch
3/4 cup whole milk
1 Tbsp vegetable oil
1 tsp vanilla extract
Directions:
In a medium saucepan, combine hazelnut meal, dry milk powder, brown sugar, cocoa powder and cornstarch. Add in milk and vegetable oil and whisk until smooth. Cook over medium heat, whisking frequently, until mixture begins to thicken and just starts to bubble.
Remove from heat; add vanilla. Put in a Wide Mouth Pint Jar; seal with airtight lid. Cool to room temperature; store in the fridge with an airtight lid on the container.
Spread tastes best at room temperature and will keep for several days in the fridge. Makes about 1 1/2 cups.
Note: to make hazelnut meal: roast hazelnuts; let cool, rub off any husk; puree in food processor until smooth.
Source: Granny's Favorites Cookbooks
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