Let's talk NUTS
If your recipe calls for ground nuts, be sure you don't overprocess them - if ya do the nut oils will be released, and you will certainly end up with nut butter.
Instead, to get your nuts evenly ground, use the following rule of thumb:
Dont use more than 2 cups of nuts at a time and be sure you ground in 3-second intervals, check the texture as you ground, until your mixture is finely powdered.
For particularly oily nuts like pecans or cashews, add a little bit of flour or bread crumbs to absorb excess oil.
Frannie's Famouse Chocolate Fudge
2 tablespoons butter
4 cups granulated sugar
2 teaspoons vanilla extract
1 1/2 cups heavy cream
4 squares GOOD dark chocolate
1/4 teaspoon cinnamon
Melt butter in a pan, add sugar, cream and chocolate, stir gently until chocolate melts. Boil without stirring to 238 degrees F or until mixture forms a soft ball when dropped into cold water. Remove from heat, let stand until cool and add flavoring. Beat with a wooden spoon. Pour 3/4-inch thick into a buttered pan and mark in squares.