Hazelnut Butter
Instructions:
- 2 cups whole hazelnuts, toasted* (about 9 ounces)
- 3/4 teaspoon confectioners\' sugar, or to taste
- 1/2 teaspoon salt, or to taste (optional)
- 1 to 2 tablespoons vegetable oil (for blender method)
- Food processor method:
- Place the toasted hazelnuts in a food processor container fitted with the metal blade. Process to a coarse texture (like crunchy peanut butter), about 3 minutes.
- Gradually add the sugar and salt.
- Scrape down sides; continue to process until desired texture is achieved, about 4 to 7 minutes.
- Shelf life is about 3 months in the refrigerator.
- Blender method:
- Place toasted hazelnuts and 1 tablespoon of vegetable oil in blender container and grind to meal on low speed.
- 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 soft, blend on high for 2 to 3 minutes or until desired texture is achieved.
- 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.
- To remove skins, rub nuts while warm with a rough cloth.
- Crunchy variation
- Stir in 1/4 cup roasted, chopped hazelnuts or roasted (or raw) sunflower seeds to finished butter.
- Makes about 1 cup butter.