Preheat oven to 350 degrees. In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until colored lightly and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins. Do not cool. In a food processor grind hazelnuts to a fine paste. Add oil and pulse until combined well. Yield: 1 cup Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9081 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 241 (100%)|
|Amt Per Serving||% DV|
|Total Fat 27.3g||36 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 241
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