1-ingredient Hazelnut Butter

I don't know about you but hazelnuts are on the top of my list of favorite nuts. Since I was a little girl, I remember picking hazelnuts with my grandmother in her garden (she had a hazelnut tree) and then, roasting them at home, leaving our home smelling like roasted hazelnuts- these memories are probably one of my treasured childhood memories.

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This recipe is the second part of the GirlAroundTheFood Series: Nut Butter. Here, we're making pure nut butters, all natural, without any added ingredients other than the nuts. This Hazelnut Butter is so smooth, I'd drink it gladly if I could (without overdosing). The flavor is so rich and the nut butter just melts in your mouth. The taste reminds me of Ferrero Rocher a lot, but this Hazelnut Butter is guilt-free and wholesome, rich in magnesim, calcium and lots of vitamins. It also makes a great snack- you can dip apples/ other fruit in, you can spread it on toast/ rice cake or you can add it to your morning granola/ oatmeal.

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ingredients:

-home-roasted hazelnuts

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instructions:

--this time, I used about 400 grams of home-roasted hazelnuts, but you can use as much as you want (depending on how much nut butter you want to make)

-I buy in bulk unsalted raw hazelnut and I roast them at home (until they're lightly golden)** -when they're done, I place them in a bowl and let them chill in the fridge until they're completely cooled***

-when they're cooled, rub them between the palm of your hands, so the skins fall off -then I add them to a food processor**** -I blend them for about 10 minutes (hazelnuts release their oils very easily) -when the hazelnuts become completely ground, you'll notice they'll start to release their natural oils and the mixture will slowly start to become thicker and thicker, when at some point, you'll notice a lot of oil has been released and you'll get a liquid consistency (nut butter like-consistency) -I usually like my nut butters creamy and liquid-y, as oppose to crunchy and thick, so if you want your hazelnut butter to be creamier, leave the hazelnuts to blend for a bit longer (5 minutes more than usual) -when you're satisfied with the consistency of your hazelnut butter, pour it into and air-tight jar and store it in the fridge to enjoy in the following weeks **I roast them myself at home, because on the market, there are only salted+roasted hazelnuts and we don't want the salty ones when it comes to nut butters ***this step is crucial. The hazelnuts need to be completely cooled ****blenders don't work for making nut butters because they aren't powerful enough to make the nuts release their natural oils. You can try with a high speed blender but I can't guarantee you'll get the right consistency.

STORAGE: it's best to store your nut butters in the fridge and that way, they should last you for about 3 weeks, but you'll probably finish them much sooner.

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-this is how the crunchy version looks like after blending the hazelnuts for about 7 minutes-

-this is how it looks after blending the hazelnuts for 10 minutes (smooth and runny)-

Did you try this recipe?

If you did, make sure to tag @GirlAroundTheFood on Instagram and add the hashtag #GIRLAROUNDTHEFOOD . I'd love to see that!

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thank you. much love. xx

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