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2 cups (8 oz) roasted hazelnuts
1 cup (7oz) of good quality chocolate chips, such as Anita’s or What the Flour (vegan)
1 tsp. Butter or coconut oil
Vancouver Island’s Maple Smoked Sea Salt Flakes
Place hazelnuts in the freezer while you’re preparing the chocolate. Place chocolate chips and butter or coconut oil in a large microwave-safe bowl. With 30 second intervals, melt chips and butter, stirring in between, until chips are melted together. Remove from microwave.
For stovetop, slowly melt chocolate in a large saucepan over medium until melted, remove from heat.
Add hazelnuts (and any additional add-ins) to chocolate, stir to combine.
On a parchment-lined cookie sheet, drop small clusters of hazelnuts. Depending on hazelnut size, use 3-6 nuts per cluster.
Alternatively, spread the chocolate covered nuts in an even layer.
Immediately sprinkle with flaked salt and sugar. Don’t allow the chocolate to harden as then the salt and sugar won’t stick.
Allow to cool, and if the mixture was spread out into a single layer, break up into bite-sized pieces.
Store in a cool, dry place, or refrigerate for longer storage. If storing in a container, layer wax or parchment paper in between to prevent them from sticking together.
Optional add-ins would be raisins, dried cherries or cranberries, or other roasted nuts of your choice. Keep the ratio of 2 cups ingredients to 1 cup of chocolate chips.
Roasting Fraser Valley hazelnuts intensifies their unique flavour and develops their colour. It’s best to use low heat as nuts can scorch quickly. To roast kernels, spread whole, raw kernels in a single layer on a parchment-lined baking sheet and bake at 300 degrees F. for 15-20 minutes. To remove skins, wrap warm hazelnuts in a dish towel and let them sit for 5 to 10 minutes. Rub vigorously in the towel and discard skins. Not all varieties lose their skins entirely, but that’s a good thing as hazelnut skins add nutrients and colour.