Homemade Hazelnut-Chocolate (Family Circle) Recipe

Found in Family Circle magazine in 1996

The original attribution for this recipe is lost. I apologize.

Makes about 3 cups at $1.34 per cup.
Prep: 30 minutes.
Bake: at 375 for 12 minutes.
Cool: 10 minutes.
Rest: 2 months.

• 1/2 pound hazelnuts (about 1 1/2 cups)
• 3 cups vodka
• 1 vanilla bean, spli lengthwise
• 3 tablespoons _un_sweetened cocoa powder
• 1 1/3 cups sugar
• 2/3 cups water
• 1 1/2 teaspoons (vegetable) glycerine*
• 1/8 teaspoon almond extract

1. Heat oven to 375. Spread hazelnuts on large baking sheet.
2. Roast in 375 oven for 12 minutes or until skins split open and nuts are golden. Rub nuts in clean kitchen towel to loosen skins (some skin may remain). Cool nuts; coarsely chop.
3. Combine nuts, vodka and vanilla bean in quart jar with tight-fitting lid. Seal; let rest in cool place for at least 1 week or up to 1 month,
4. Strain vodka, pressing nuts to extract liquid (about 2 1/2 cups). Discard nuts. Return liquid to jar.
5. Stir cocoa powder into vodka, seal jar and shake well to combine. Let rest, undisturbed, in cool place for at least 1 week, or up to 2 weeks.
6. Carefully ladle out translucent liquid from jar, leaving behind thick sludge. Strain translucent fluid through paper coffee filter (you should have 2 to 2 1/4 cups).
7. Combine sugar and water in small saucepan. Bring to boiling over high heat, stirring until sugar is completely dissolved. Let cool to room temperature. Stir into vodka. Stir in glycerine and almond extract. Pour into clean, decorative bottle and set aside for at least 1 month.

Nutrient value per 1/4 cup:
216 calories
0g protein
0g fat
22g carbohydrate
1mg sodium
0mg cholesterol
Exchanges: 1 2/5 fruit, 2 2/3 fat.

*Note: Glycerine is available in stores selling wine-making equipment.