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).
Nutrition Facts : ServingSize 1 two-Tbsp servings, Calories 102 kcal, Carbohydrate 2.7 g, Protein 2.4 g, Fat 9.8 g, SaturatedFat 0.7 g, Sodium 35 mg, Fiber 1.6 g, Sugar 0.7 g
HOMEMADE HAZELNUT BUTTER
A delicious ONE ingredient homemade hazelnut butter recipe that is both cost-efficient in comparison to its store-bought counterpart but also super delicious. Plus, this blog post also includes flavoured hazelnut butter options, the various health benefits of hazelnuts & hazelnut butter uses! - From including within baked goods to using at as a drizzle or spread and many other suggestions!
Provided by Samira
Categories DIYs
Time 25m
Number Of Ingredients 1
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.
Nutrition Facts : ServingSize 1 tBsp, Calories 94 kcal, Carbohydrate 3 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g
THIS SIMPLE HAZELNUT BUTTER IS WAY HEALTHIER THAN NUTELLA
Silky-smooth homemade hazelnut butter is often overlooked for its wildly popular chocolatey cousin. However, if you take away the chocolate, you get a gorgeous, speckled-brown nut butter that's much healthier and much lower in sugar-but just as luxe and indulgent. Make our super simple hazelnut butter recipe, and you'll instantly fall for its creamy, dreamy, naturally sweet goodness. This thinner nut butter is perfect for drizzling over waffles, French toast, fresh fruit, yogurt, oatmeal, and more. Hazelnuts may be slightly higher in fat than peanuts or almonds, but they're just as nutritious. Hazelnuts actually pack less saturated fat per serving than pistachios-and the majority of the their fat is heart-healthy, unsaturated fat. Master this basic formula, then mix it up with ground cinnamon, vanilla extract, or chopped dark or white chocolate. For best results, use a high-powered blender such as a Vitamix or a Ninja. You can also use a food processor, but the nuts will take longer to break down. Looking for more homemade nut butter recipes? Try this easy peanut butter recipe or our basic almond butter recipe.
Provided by Elizabeth Laseter
Time 3m
Yield Makes about 2 cups (serving size: about 2 tablespoons)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 180, Carbohydrate 5 g, Fat 18 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 120 mg, Sugar 1 g
GRITS AND ROASTED VEGETABLES WITH HAZELNUT BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
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.
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- 1. For a more flavorful spread, start by roasting the hazelnuts (optional). Preheat the oven to 350 degrees Fahrenheit. Spread hazelnuts on an ungreased rimmed baking sheet in a single layer, and roast until fragrant and golden brown, about 10–15 minutes. Let cool to room temperature, about 15 minutes.
- 2. In a food processor or high-speed blender, pulse roasted hazelnuts until finely chopped, about 30 seconds. For chunky hazelnut butter, remove ¼ cup chopped nuts and set aside.
- 3. Process until nuts form a smooth, thick paste, about three minutes, pausing every minute or so to scrape down the sides of the bowl.
- 4. Add salt, oil, and maple syrup and continue to process until fully incorporated, about a minute. For chunky hazelnut butter, add the chopped nuts back in and pulse a few times to incorporate.
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