Hellooooooo, hazelnut butter! I finally got my hands on some hazelnuts after a very lonely few months without them. My mouth was so sad. Everything is nice now.
This is no regular old hazelnut butter. This is maple roasted hazelnut butter, and it’s fantabulous. If you’ve never made nut butter before (like me) it’s really simple. You just need to be patient. For this recipe, you need to roast the nuts for 20 minutes beforehand, and then whiz em up in the food processor for another ten. Half an hour for really awesome hazelnut butter. Yes, it will take longer than buying it, but I promise it tastes much better than store bought, and it’s a whole whack cheaper. You can buy a kilogram of nuts for the cost of a tiny jar of the butter. After this, I’m never buying nut butter again.
If you want to, you can also use this recipe without grinding it up into butter, and just have some lovely refined sugar-free caramelized hazelnuts. This is the good shit.
Maple Roasted Hazelnut Butter
Makes ~2 cups
2 cups raw hazelnuts
1/4 cup maple syrup
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
Combine everything in a large bowl. Bake at 300F for twenty minutes in a baking sheet with sides, stirring a couple times. You want to make sure everything is coated well. Cool for five minutes before processing.
Add to a food processor and combine for about ten minutes or until completely smooth, scraping down the sides of the container as necessary. You might have to do this every thirty seconds to every minute.
Check it out, a picture tutorial!
First you’ll have hazelnut meal, then flour, then it’ll turn into a seized up mixture after about five minutes.
A couple minutes later:
After another couple of minutes, so smooth:
You’re good to go! Store it in a jar in the fridge. It should keep for at least a couple of weeks, but I haven’t tested that – if it’s mouldy, don’t eat it.
A recipe will be up on the weekend that uses this hazelnut butter, so if you make it now, you’ll have it on hand. It’s worth it!