Homemade Hazelnut Butter | PCC Natural Markets

Homemade Hazelnut Butter

Yield: about 1/2 pint

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Want to make your own hazelnut butter? It’s easy! Use raw or toasted hazelnuts, and try adding other nuts or seasonings (salt, vanilla, cocoa powder) for fun flavor combinations.



If you prefer raw hazelnut butter, skip the toasting step.

Preheat oven to 350° F. Spread the nuts on a baking sheet. Place them in the oven and toast until lightly colored and skins are blistered, 10 to 15 minutes.

Wrap toasted nuts in a clean kitchen towel and let sit for 2 minutes. Rub nuts in the towel to remove loose skins (optional). Don’t worry if all of the skins don’t come off! Cool completely.

Place hazelnuts in the bowl of a food processor. Run until nuts release their oils and make a smooth paste. This will take 10 to 15 minutes, and you will need to scrape the bowl down occasionally.

Store in a clean container in the refrigerator for up to 1 month.

More about: hazelnuts, nuts


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