This recipe is really a precursor to some other recipes I have coming to the blog soon. I have been a little bit preoccupied lately and have not been able to post as many recipes as I have spinning around in my brain. I am currently building out a new website and I really love how everything is coming along. However, it is taking me a while to get everything how I want it. I am also a little OCD so on top of learning a lot of new things it drives me crazy if it’s not exactly right. I really think you all will like the new look though. It will be a lot more functional and easier to navigate. So keep your eye out for some upcoming changes!
Now back to the hazelnut butter. Over the past year hazelnuts have become one of my favorite things to add to desserts and baked goods. They lend a very distinct and unique flavor to things and they also help a lot with texture.
Most hazelnut butter recipes are used for making a Nutella. I absolutely LOVE homemade Nutella but sometimes it is really nice to enjoy just the hazelnut flavor as it is.
I usually soak and dehydrate all of the nuts that I buy to help break down some of the phytic acid. It is not necessary for this recipe to work but if you wish to learn more about that the internet is full of tutorials. Tasty-Yummies has one of my all-time favorite tutorials on it.
You can use this butter in smoothies, on pancakes, waffles and a myriad of other things. So keep your eyes peeled for some awesome recipes that utilize homemade hazelnut butter in the upcoming weeks!
- 1 lb raw hazelnuts (approximately 3 cups)
- ¼ tsp sea salt
- 1 tsp vanilla extract
- Preheat oven to 350. Place the hazelnuts on a baking sheet and roast for 15-17 minutes. Let cool for 2-3 minutes.
- Dampen a kitchen towel and lay it flat on the counter. Carefully pour the hazelnuts in the towel and close the towel and rub the hazelnuts to get the skin off.
- Put the hazelnuts (without the skins) in a food processor and blend for about 3 minutes. Scraping down the sides as needed.
- Add the vanilla and salt and blend until mixture is smooth and creamy. It should take around 5-7 minutes.
- Hazelnuts can burn easily so keep an eye on them while roasting. If your oven tends to run high then they may need less than 15 minutes.