Description
This homemade hazelnut butter is creamy and delicious, perfect for spreading or adding to recipes.
Ingredients
Scale
- 3 cups raw hazelnuts
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F/180°C.
- Spread hazelnuts across a large, rimmed baking sheet in a single layer. Place in the middle of the oven and bake for 12-15 minutes until golden and fragrant.
- For un-blanched hazelnut (skin still on): wrap the roasted nuts into a clean kitchen towel. Let the nuts sit in the towel for a minute or two to steam. Gently rub the towel (nuts still inside) to loosen up the skins. Most of the skin should easily rub off here. Don’t worry if there are still some bits of skin remaining.
- Transfer the warm hazelnuts to a high-speed blender or food processor. Add salt. Cover and blend on high to break down the nuts. The hazelnuts will go through many stages before it turns into a smooth and creamy hazelnut butter. Stop the blender every so often and scrape down the sides of the blender.
- Continue blending until you end up with your desired nut butter consistency. This can take anywhere from a few minutes to 20 minutes depending on the strength of your equipment, so just be patient if it takes a while!
- Pour the hazelnut butter into an airtight container and let cool to room temperature. Once cooled, use as you like and enjoy!
- Keep stored in an airtight container in a cool, dark place for 1 month or in the fridge for up to 2 months until you begin to notice signs of spoilage (black or brown spots appearing in the jar or a sour smell).
Notes
- Ensure to keep the hazelnut butter well sealed to maintain freshness.
- Use a powerful blender for a smoother consistency.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Spreads
- Method: Baking and Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 200
- Sugar: 1 g
- Sodium: 2 mg
- Fat: 20 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg