I used to think of them as a strange fruit, but now I’m not.
And the hazelnuts they are made of are so tasty and so nutritious that they could very well be a source of the next great food source for the world.
I am a nut-lovers.
I have eaten them as an adult, and I’ve never had a bad experience with them.
They’re also pretty darn tasty.
You can find hazelnut shells on the supermarket shelf for as little as $3.99.
If you can find them, it’s a no-brainer to make a simple, quick batch.
First, chop up a handful of hazelnuts and place them on a tray.
Place the nuts in the microwave for 30 seconds to 1 minute.
Then add the chocolate and peanut butter.
Let the chocolate melt for a minute or two, then add the nuts.
The nuts will keep for up to two days.
Then, slice the nuts into thirds and cut into wedges.
This makes them easier to eat.
They will keep in the refrigerator for up, say, a week or two.
I can’t wait to make my own versions of this recipe.
It’s a little different, but if you’ve ever made your own nuts, you know what I’m talking about.
TATOOS: I use this one to make macaroons, and it is one of the easiest ways to make chocolate chip cookies.
I make it for every time I want to make an extra-vibrant and decadent cookie.
And it’s also delicious, especially if you make it before the holiday season starts.
And I like to put them on top of other holiday cookies, too, since I want my cookies to have a nice crunch.
This one is a little easier to make, too.
I use a large chunk of beef or pork tenderloin and a pound of beef stock, which makes for a nice beefy texture.
I also add some butter to make the meat taste even more juicy.
I always use my favorite flavored nuts.
I like hazel, tiger, walnut, peanut butter, almond, and pecan.
If the nut flavor is missing, add a little maple syrup.
I usually make these tortillas with a mix of roasted or smoked chicken, avocado, and cilantro, and add a bit of lime to add a tang to the tortilla.
These are a nice contrast to the standard chicken tacos.
I love the taste of cinnamon on this Tortilla Wrap.
I cook these up with fresh mozzarella and a drizzle of olive oil and some chopped red onion.
The spice adds a nice dimension to the flavor, and they’re easy to eat as a snack or lunch item.
This recipe also freezes well, so you can make them ahead of time.
I bake mine on the stovetop, but you can also make them at home.
To make these vegan, you just need to use the same recipe for the hazellnut shells.
You could also use vegan margarine instead of butter.
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