Sunday, November 11, 2012

Hazelnut Butter

A fan of all things hazelnut, it was only a matter of time before I tried making the above at home.  I first tried hazelnut butter from Safeway, then later from my local health food store, and finally at home. I was surprised at just how easy it was to make homemade - I can't wait to try different nut butters in the future, and more importantly, homemade Nutella! 

- Hazelnuts, any quantity (sometimes called filberts in the baking isle)


Preheat oven to 425 degrees.  Roast hazelnuts for about 15 minutes, until lightly browned & skins have loosened. 

Once roasted, immediately transfer  hazelnuts to a clean dish cloth or paper towel and rub them with another dish cloth or paper towel to loosen the skins.  It's important to complete this step while the hazelnuts are still warm - once cooled the skins are much harder to remove.  

Some of the skins will stubbornly stay on, but as long as you get most of them you should be good to go.

Once skinned, place hazelnuts in a food processor and pulse until blended, scraping down the sides as needed. 

At first the hazelnuts will appear coarse, like coarse bread crumbs. 

Then they will grind down and resemble graham crumbs.  At this point you're going to have to resist the urge to add oil to the hazelnuts. Up until this point, the nuts seem dry and you may start to wonder how it could possibly turn into nut butter.

After a little patience, the magic starts to happen, and the natural oils from the nuts come into play. 

Soon the mixture will start to stick together and start to look more like nut butter! 

The more you blend it... 

The smoother the nut butter will be.

 Now off to try a homemade Nutella recipe!  ;)


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