• Grind hazelnuts and pecans into the powder. Be careful not to over-grind as they will release oil very quickly.
• Take the ground nuts into a thick-bottomed or non-stick pan and dry roast on medium heat. Roast the ground nuts, stirring continuously, for about 3-4 minutes until aromatic.
• Now add milk, sugar, ghee, and salt into the ground nuts and stir well.
• Bring this mixture to a boil on medium heat, stirring continuously.
• Cook the mixture for 15-20 minutes, stirring constantly, or until it reduces into a thick mass. Depending on the heat, it may also take longer to reduce.
• When the mixture is reduced and becomes a thick mass, it will start pulling away from the sides and bottom of the pan.
• Now reduce the heat to low and stir the mixture for 5-7 minutes longer or until it becomes a solid, fudge-like mass that can easily move around the pan. It will also become shiny.
• Turn off the heat and transfer the mixture into a greased plate or bowl. Allow the mixture to cool down to room temperature.
• Scoop the mixture with a spoon, roll it to balls, and coat each ball with chopped nuts, if you prefer.

Storing The Fudge

• Store the Hazelnut and Pecan Fudge into an air-tight container and refrigerate for up to 10 days.
• This recipe yields almost 25 bite-size fudge balls. So you can also freeze some of the fudge balls for later use. Place them into the freezer-safe container or bag, and keep them in the freezer for up to a month.
• If you freeze the fudge balls, thaw them overnight in the fridge before serving.