Place hazelnuts or almonds in a single layer in a 9- to 10-inch wide pan, and bake in a 350 degree oven until golden throughout (cut one in half to check color), 10 to 12 minutes. Let nuts cool. (If using pistachios, omit this step.) Shell pistachios, if used. To skin hazelnuts or pistachios (almonds do not need to be skinned), place nuts in a clean towel and rub gently to remove loose peel; the nuts do not need to be completely skinned. Place nuts in a food processor or blender. Whirl, pulsing on and off, just until finely chopped; do not whirl into a paste. In a bowl, combine honey and nuts; mix to blend. Serve, or pack into small containers, cover and store in a cool place up to 1 month. Makes 1 1/2 cups. Recipe By : Sunset Annual 1988 - Page 21 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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