Even though I’m watching what I eat I know that I need to allow myself some sweet treats as well. Nut butters are a great way to indulge with some healthy fats and satisfy cravings. I love hazelnuts and usually store bought versions are really expensive. Whenever I see a good price on them in the bulk department and then refrigerate or freeze them until I’m ready to use them. I prefer to buy them raw and then roast them myself. I let them roast just to the point where they start to crack and blacken. I remove the skins but don’t stress about getting them all off, I think they add a nice toasty flavor to the hazelnut butter.
I love to eat it straight out of the jar with a spoon but it ‘s also delicious with apples or on toast. I also have the perfect recipe to share with you tomorrow that utilizes the hazelnut butter to perfection.
Cinnamon hazelnut butter
- 2 cups raw hazelnuts
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 3/4 teaspoon Vietnamese cinnamon
- 1 teaspoon hazelnut, canola or other neutral oil if making in a blender
Pre-heat the oven to 350 degrees. Place the hazelnuts on a rimmed baking sheet and cook for 15-20 minutes until the skins begin to darken and blister. let cool slightly and then place them in a clean kitchen towel. using your hands rub the skins off the nuts as much as possible but don’t worry if they don’ tall come off.
Place the nuts, salt and cinnamon in the bowl of a food processor and process, scraping the bowl occasionally until the nuts first turn to a powder and then to butter. If you are using a blender add the oil along with the nuts. Add the honey and continue to process, if the mixture seizes up don’t worry continue to process for 3-4 minutes and it will loosen up again. Taste and add more salt or honey if desired.