Hazelnut Butter

Name: Hazelnut Butter
Total time: 29 min
Yield: 4 servings
Cuisine: Other
Ingredients: 2 cup whole hazelnuts, toasted* (about 9 ounces); 3/4 tsp confectioners' sugar, or to taste; 1/2 tsp salt, or to taste (optional); 1 each to 2 tablespoons vegetable oil (for blender method)

Hazelnut Butter prepared as a finished dish

Total: 29 min
Yield: 4 servings
Difficulty: Easy
Cuisine: Other
Protein: Vegetarian

Ingredients

Servings

Original recipe

2 cup whole hazelnuts, toasted* (about 9 ounces)
3/4 tsp confectioners' sugar, or to taste
1/2 tsp salt, or to taste (optional)
1 each to 2 tablespoons vegetable oil (for blender method)

Shopping list for 4

Instructions

1
Food processor method: Place the toasted hazelnuts in a food processor container fitted with the metal blade.
2
Process to a coarse texture (like crunchy peanut butter), about 3 minutes.
3
Gradually add the sugar and salt.
4
Scrape down sides; continue to process until desired texture is achieved, about 4 to 7 minutes.
5
Shelf life is about 3 months in the refrigerator.
6
Blender method: Place toasted hazelnuts and 1 tablespoon of vegetable oil in blender container and grind to meal on low speed.
7
Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary.
8
When butter is fairly soft, blend on high for 2 to 3 minutes or until desired texture is achieved.
9
Gradually add the sugar and salt; blend on low until thoroughly mixed. * To toast hazelnuts, spread the shelled nuts in a shallow pan and roast at 275 degrees F for 20 to 30 minutes or until the skins crack.
10
To remove skins, rub nuts while warm with a rough cloth.
11
Crunchy variation Stir in 1/4 cup roasted, chopped hazelnuts or roasted (or raw) sunflower seeds to finished butter.
12
Makes about 1 cup butter.

Ingredients

Servings

Original recipe

2 cup whole hazelnuts, toasted* (about 9 ounces)
3/4 tsp confectioners' sugar, or to taste
1/2 tsp salt, or to taste (optional)
1 each to 2 tablespoons vegetable oil (for blender method)

Shopping list for 4

Instructions

1
Food processor method: Place the toasted hazelnuts in a food processor container fitted with the metal blade.
2
Process to a coarse texture (like crunchy peanut butter), about 3 minutes.
3
Gradually add the sugar and salt.
4
Scrape down sides; continue to process until desired texture is achieved, about 4 to 7 minutes.
5
Shelf life is about 3 months in the refrigerator.
6
Blender method: Place toasted hazelnuts and 1 tablespoon of vegetable oil in blender container and grind to meal on low speed.
7
Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary.
8
When butter is fairly soft, blend on high for 2 to 3 minutes or until desired texture is achieved.
9
Gradually add the sugar and salt; blend on low until thoroughly mixed. * To toast hazelnuts, spread the shelled nuts in a shallow pan and roast at 275 degrees F for 20 to 30 minutes or until the skins crack.
10
To remove skins, rub nuts while warm with a rough cloth.
11
Crunchy variation Stir in 1/4 cup roasted, chopped hazelnuts or roasted (or raw) sunflower seeds to finished butter.
12
Makes about 1 cup butter.