Roasted Hazelnut Butter
Roasted Hazelnut Butter
Yield: About 2-1/2 to 3 cups
- 4 cups Roasted Toasted Hazelnuts
- 3/4 to 1 teaspoon salt
- 2 to 4 teaspoons grapeseed oil, for consistency (if desired), plus more if necessary
If using Vita-Mix, put all the hazelnuts, all the salt and all the oil in the wet container. If using a food processor, process half or quarter batches. Blend until smooth or slightly chunky, according to your preference. Add additional oil, if necessary, 1/2 teaspoon at a time. Serve warm immediately or chill to enjoy later. Keep refrigerated.
© Copyright 2006 by Wardeh Harmon
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