Homemade hazelnut butter is very nice with a lot of foods: for example desserts, fruits or breakfast. You can buy hazelnuts in larger amounts if you like to make your own butter for example. You can keep them for a long time. The hazelnut butter you can also keep for a long time. I haven’t found out yet myself for how long because it’s finished before then! The hazel, the tree which grows the hazelnuts, grows well in this climate.
Extra supplies needed: a food processor
For 1 jar hazelnut butter:
– 300g white hazelnuts (without the fleece). For 1 jar I used 2/3rd of a standard baking sheet.
– possibly 1/2 teaspoon peanut oil
Roast the nuts in around 12 minutes on 200°C or 392°F. The timing can differ a bit for different ovens.
Put the roasted hazelnuts in the food processor en grind finely until it become a pasta. The addition of a little of oil at the start can help the process to go quicker. The oil also makes the noise that the kitchen processor makes less: which is a lot. But the oil is not necessary: the nuts will become butter if you wait long enough. Don’t add too much oil or your butter become very fluid unless that is your wish. Stop the kitchen processor a few times inbetween to cool off and take down the hazelnut grit that will stick to the edges of your processor. After around 5 minutes the nuts become a paste. Don’t give up if it takes somewhat longer.
