Homemade Hazelnut Butter Guide
Now you can make your own hazelnut butter at home. Perfect on toast, oatmeal, in dessert and lots of other treats.
- Yield: 350g / 12,3 oz nut butter 1x
Ingredients
Scale
- 350g / 12,3 oz plain hazelnuts
- A hearty pinch of salt
Instructions
- Start with spreading out the hazelnuts on a baking tray lined with parchment paper. Set the oven to 175ºC / 350ºF and while heating up roast the hazelnuts until the skins of the nuts fall off when rubbed, which usually takes about 10-15 minutes. Be careful not to burn them! I also recommend trying to taste the nuts and from that decide when you think they’re done roasting.
- Once roasted, rub the skins of the hazelnuts by rolling them, with quite a lot of pressure, against the baking tray. Transfer the still warm and more or less skinless hazelnuts to a strong food processor, add a hearty pinch of salt, and process until you get a nice silky smooth nut butter. Have patience and stop to scrape the sides every now and then. Transfer to a clean jar and voilà! Enjoy!
Notes
What ever you do DO NOT ADD ANY LIQUIDS to the nut butter, especially not anything water-based. It make the nut butter curl and split!
Keywords: Hazelnut butter, how to
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