Nut-Nougat Cream

Ingredients

• 35 g cashews
• 35 g hazelnuts
• 40 g pecans
• 150 ml water
• 40 g raw cane sugar
• 70 g hazelnut oil (or another nut oil)
• 1 pinch salt
• 0.5 Vanilla bean
• 2.5 tbsp pure cocoa powder (unsweetened)

Instructions

1. 1.

   Roast cashews, hazelnuts and pecans in a dry pan over medium heat for 10 minutes, stirring until fragrant and lightly browned; remove from heat and let cool slightly.

2. 2.

   Bring water to a boil in a pot, add sugar and dissolve it.

3. 3.

   Blend the roasted nuts with a powerful blender on high speed until a paste forms, pausing occasionally to allow the mixture to cool. Then pour the sugar water over the nut paste.

4. 4.

   Add the split vanilla bean, a small pinch of salt, and the oil; mix thoroughly until a homogeneous mass is achieved.

5. 5.

   Heat the mixture in a pot over medium heat for 10 minutes (do not bring to a boil) while continuously stirring in the cocoa powder.

6. 6.

   Remove from heat and transfer the thickened spread into a screw‑top jar.