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Nutella Ice Cream Sundae with Toasted Hazelnuts

At the end of a long day, you’ll often find my husband folding laundry on the couch and me at the computer, finishing up the last odds and ends off my to-do list. On a night just like that, I heard him get up to get a snack, and before I knew it, he returned from the kitchen with what appeared to be a hot fudge sundae, but wasn’t.

Despite the fact that we have housed a jar full of hazelnut chocolate goodness on and off since we were married, the man never opened the jar and scooped any out. Sure, he’s eaten it baked into things like Nutella oatmeal and muffins and cookies, but straight, out-of-the-jar Nutella had not been had. That is, until that night when he had spooned it over ice cream and created a Nutella ice cream sundae. Not a bad way to jump into the Nutella jar, if you ask me. I added a toasted hazelnut or two for extra crunch and depth to his treat, and a family favorite was born.

Nutella Ice Cream Sundae with Toasted Hazelnuts
for each sundae:
1/2 cup vanilla bean ice cream
1 tablespoon Nutella
5-7 toasted hazelnuts (below)

Warm Nutella in small pan or in microwave (20 seconds) or toaster oven (1 minute) until soft. Nutella shouldn’t become runny, but it will soften so that it can be thickly drizzled. Scoop ice cream into small bowl or cup. Drizzle with Nutella and top with toasted hazelnuts.

Toasted Hazelnuts

2 tablespoons oil
1/2 cup hazelnuts
1 teaspoon kosher salt

Over medium-high heat, heat oil. Add in hazelnuts and toast, stirring or moving the pan continuously until toasted. Toss in salt.

Variations:
*Use sesame oil and add in 1/2 teaspoon sriracha for a spicy snack that makes your sundae a sweet and spicy treat.
*Try walnut oil for extra flavor when toasting.
*Add in 1 tablespoon maple syrup to caramelize on the nuts for candied hazelnuts.

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