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The only way to really know for sure is to give it a try, but I suspect that for a liquid application it will be difficult to get the sauce both thin enough to dissolve easily, and smooth enough to avoid a grainy or chunky texture. You'll have to blend the hazelnuts very well at minimum - I'd pulverize them first in a blender or food processor, add the ...


I found that a G-CLAMP is also a good tool for opening walnuts and macadamia nuts, the slow and steady addition of pressure makes a neat crack rather than the whoomp force of a blow from a hammer.


Growing up we had 5 huge black walnut trees. My grandmother used a hammer and an ice pick. I don't recommend this method though. So far for me its pretty much a toss up between a vice out in the barn or driving over them all with a car. The car is much faster and generally only pulverizes a minute few.


This works well and basically the same method used to salt raw nuts in the shell. Heat some water. Add in a lot of salt. Stir it up. Pour in nuts. Cover and let sit for 8 or so hours. I soak them over night. Take out the nuts and put in metal baking sheet and bake at 350 for 15 or 20 minutes. Let cool. You now have nice salty nuts and the salt will stay on ...

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