Hazelnut Butter Recipes

HOMEMADE HAZELNUT BUTTER

Steps:

• To begin, roast the hazelnuts in the oven at 165ºC (fan assisted) for 15 minutes. Leave them to cool till warm-to-the-touch.
• Remove the skin from the hazelnuts. To remove the skins you can either simply scrunch them in your hands or bunch them up within a clean towel and rub between your hands. The skins will fall off the roasted nuts fairly easily, this way as the friction of the nuts rubbing together will cause the skins to loosen.
• Blend them in a high-speed processor/blender. It's best to do so at intervals so the nuts (and machine) don't overheat. The longer you blend the runnier the nut butter consistency will be. For a smooth runny hazelnut butter, blend for about 15 minutes with breaks every 2-3 minutes.
• Once the hazelnut butter is ready, simply transfer it to an airtight glass container and keep this in the fridge for 2-3 months or at room temperature for around a month.

CINNAMON HAZELNUT BUTTER

Steps:

• Preheat oven to 350 degrees F (176 C) and add hazelnuts to a baking sheet in a single layer. Roast for a total of 12-15 minutes, or until fragrant and golden brown.
• Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). You want to get as much as possible off because it yields a creamier nut butter. But it doesn't have to be perfect!
• Leaving excess skin behind, scoop hazelnuts into a food processor or high speed blender. Blend on low until a butter begins to form - about 7-9 minutes total - scraping down sides as needed.
• Once the hazelnut butter is creamy and smooth, add the ground cinnamon, sea salt, and coconut sugar (optional).
• Blend/puree again until well incorporated. Taste and adjust seasonings as needed.
• Transfer hazelnut butter to a clean jar and store at room temperature for up to 3 weeks, or in the refrigerator for up to 2 months (or more).

THIS SIMPLE HAZELNUT BUTTER IS WAY HEALTHIER THAN NUTELLA

Steps:

• Place hazelnuts, salt, and cinnamon (if using) into a blender. Starting on the lowest speed and blend mixture until crumbly-about 30 seconds to 1 minute. Increase speed and blend about 1 to 2 minutes until smooth and creamy, scraping down sides with a rubber spatula as-needed.
• Use the rubber spatula to scoop hazelnut butter into an airtight container. Keep refrigerated.

HAZELNUT-BUTTER COOKIES WITH MINI CHOCOLATE CHIPS

Steps:

• Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.)
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

GRITS AND ROASTED VEGETABLES WITH HAZELNUT BUTTER

Steps:

• Adjust the oven racks to their top positions and preheat the oven to 475 degrees. Toss the squash, tomatoes, garlic and 2 sprigs thyme with 2 tablespoons olive oil and 1/2 teaspoon salt in a large bowl. Spread the mixture on a baking sheet, turning the tomatoes skin-side up. Toss the mushrooms with the remaining 4 tablespoons olive oil and 1/2 teaspoon salt in the same bowl; spread on another baking sheet. Place the tomato mixture on the top rack and the mushrooms underneath and roast until the squash is tender, the tomatoes char and the mushroom edges are crisp, 40 minutes.
• Meanwhile, combine the grits, broth, milk, remaining 2 sprigs thyme, 1 tablespoon butter, 1/2 teaspoon salt and the cayenne pepper in a large microwave-safe bowl. Microwave on high, uncovered, for 16 minutes, stirring halfway through. (The grits should be fairly thick; if they're not, microwave up to 2 more minutes.) Remove and discard the thyme.
• Heat the remaining 4 tablespoons butter in a small skillet over low heat. Add the hazelnuts and cook, stirring frequently, until fragrant and slightly brown, about 4 minutes. Whisk in the brown sugar and vinegar and remove from the heat.
• Divide the grits among 4 plates. Top each with a portion of the roasted vegetables and crumbled blue cheese. Drizzle with warm hazelnut butter sauce before serving.

HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
• Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
• Bake in the preheated oven until lightly browned, 10 to 20 minutes.

CHOCOLATE-HAZELNUT BUTTER

Steps:

• Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.

UNSWEETENED HAZELNUT BUTTER

Steps:

• Toast and skin hazelnuts, but do not cool. In a food processor grind hazelnuts into a fine paste. Add oil and pulse until combined well. Hazelnut butter may be made 1 week ahead and chilled, covered.

HAZELNUT BUTTER

Steps:

• In a small mixing bowl stir together hazelnuts, butter, and honey.
• If not serving immediately, cover and chill.
• Bring to room temperature before serving.