This Simple Hazelnut Butter Is Way Healthier Than Nutella Recipes

HOMEMADE HAZELNUT BUTTER RECIPE

Steps:

• Add the roasted hazelnuts [see note] in the bowl of a food processor.
• Blend the hazelnuts till turn into a smooth and creamy paste. The hazelnut butter goes through various phases as you grind it - starts with a dry powder, rolls up into a dough and then finally starts turning into a paste [see step by step pics in the post].
• Stop to scrape the sides of the bowl every couple of minutes, if needed. Takes about 8-10 minutes to get a fine paste. The timings may vary depending on your food processor.
• To make plain hazelnut butter - Add a pinch of salt and maple syrup at this point and mix well with a spatula to incorporate it in.

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).

BETTER THAN NUTELLA (CHOCOLATE-HAZELNUT SPREAD)

Steps:

• Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
• Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
• Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
• Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter- like as it cools.) Screw on lids. DO AHEAD: Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.