Hazelnut Butter is delicious and easy to make,
it can be done in either a food processor or blender and will store in your
refrigerator for up to a month. Hazelnut butter will be dark
brown in color, because of the stubborn skins that don't all get removed.
Makes 1 cup butter.
Chocolate Hazelnut Butter
Makes 1-3/4 cups butter.
Roast hazelnuts then pour into a food processor. An all purpose blade
will work fine, just process to coarse butter texture, about 3 minutes.
Gradually add sugar, salt or other ingredients through feed tube. Scrape
down sides; continue to process until desired texture is achieved, 4 to 7
hazelnuts then pour them and 1 tablespoon vegetable oil in blender,
using low speed grind to meal consistency. Continue to blend on low for
several minutes, scraping down sides of container as required and adding
another tablespoon of oil, if necessary. When butter is fairly fluid, blend
on high for 2 to 3 minutes or until desired texture is achieved. Gradually
add other ingredients and blend on low until thoroughly mixed.
CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter.
1 Cup Oregon Hazelnuts
Roast hazelnuts and remove skins. Don't worry if there are a few skins left. Place nuts in a food processor or blender. Whirl, pulse on and off, just until finely chopped; be careful to avoid processing too long. In a separate bowl combine honey and nuts; mix to blend.
Yield: 1-1/2 cups