Making your own nut butter is super easy, and it has several great benefits. First, you can create any type of nut butter you want like this hazelnut butter here. Second, depending on where you get your nuts, it is probably going to be much less expensive than buying specialty nut butter at a store. Additionally, you can add whatever you want to it. I added just a little sea salt to this, but you could leave that out. You could also add sweetener such as sugar, honey or maple syrup. Sweetener is one thing I don’t like about commercial nut butters. Most of them have it, but I really don’t like my nut butters sweet unless I put them in something sweet. Speaking of which, I have a fabulous cookie recipe using this hazelnut butter to share with you tomorrow. I also toasted my nuts a little, but if you would prefer raw butter, that works just as well. When you make it yourself, you can have it any way you want.
The hazelnuts I used in this recipe were blanched, so I did not have to worry about the skins, but blanched can be difficult to find. If you can’t find blanched, the skins should loosen when you roast the nuts and you should be able to get most them off by rubbing them with a towel.
- sea salt to taste
- Preheat oven to 350 degrees.
- Spread hazelnuts in a single layer over a cookie sheet.
- Roast hazelnuts until just beginning to brown and become fragrant (about 3 minutes). Watch them carefully because they can burn quickly.
- Remove the nuts from the pan immediately, so that they will not continue to cook.
- Put in the bowl of a food processor. Using the knife blade, process until creamy, scraping down occasionally. This will take about 5 minutes. It will turn to a flour-like consistency before it turns to butter. Just keep processing, and it will get there.
- Add salt to taste and then process a few more seconds to distribute the salt. I had about 10 oz. of nuts and used ¼ tsp. sea salt.
This recipe was shared on Foodie Friends Friday.