Spread of my dreams

The spread of my dreams

I’ve been looking for the perfect spread recipe for a long time.
For me, a perfect homemade spread has to tick several boxes. Of course it must be excellent, with a good taste of dried fruit and a hint of chocolate. It must be simple to make and consist of the minimum of ingredients. It shouldn’t particularly try to copy the commercial one, because I prefer something more creative. And it should also be easily stored at room temperature.

This recipe takes all those points. That’s why I call it “the spread of my dreams”. It’s the one I’ve been looking for for a long time.

She was born by chance. I had a big bag of cocoa nibs – “I had”, because in a few weeks my kilo became very small – to use and a birthday cake to make. So I had the idea of ​​testing a praline with cocoa nibs and almonds. I fell in love with this taste from the first bite. The cake, however, was much less successful. The praline wowed everyone around me, and we all agreed that it was actually the most wonderful spread there is.
Since then, I have done it over and over again, and it has won over more and more people around me. I slightly adapted the starting proportions, to have an easy-to-spread texture. I’m going to give you the recipe for my latest version, with pecan nuts and cocoa nibs. And yes, I love pecans, and it’s still more original than hazelnuts. But, the recipe adapts very well to these or other dried fruits.

The only constraint of the recipe, you need a good robot. I use my good old Thermomix for this.

This spread is absolutely perfect on crepes, pancakes or even a brioche… You can also use it for your gourmet gifts.

Pecan nut and cocoa nib spread:

150g sugar
200g pecan nuts
75g cocoa nibs
1 pinch of fleur de sel
Caramelize the sugar. To do this, cover the surface of the pan with a layer of sugar, and allow to melt and caramelize over low heat without stirring. When the sugar is melted in one place, add a little more sugar and do so until there is no more. Always without stirring, but it is possible to swirl the pan, let caramelize until the first smoke.
Pour this caramel onto a baking sheet and leave to harden.
Preheat the oven to 150°.
Meanwhile, roast the pecans for 15 minutes.
Add the nibs after 10 minutes.
In the mixer, pour the pecan nuts, the nibs and the caramel broken into pieces.
Mix until you have a very smooth paste.
Add fleur de sel to your taste.
Store in a jar at room temperature.
The spread of my dreams

Finally: many variations are possible. You can make a spread with hazelnuts and nibs or even almonds and nibs…

This version is also the least chocolatey I’ve made. And the most fluid too. You can spice it up by adding a little more nib.
Depending on the variants, the result may be a little more compact after resting. But it only takes a few seconds in the microwave to regain the fluidity. And it is possible to add a little neutral oil, or pecan, hazelnut…

Cocoa nibs are actually raw cocoa beans. It is easily found on the internet.

I hope to be able to read your many comments on this spread…

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