Homemade Hazelnut Butter

February 20, 2014 · 5 comments

homemade hazelnut butter // Wayward Spark

Hazelnut butter. It’s a thing. A really delicious thing.

Hazelnut butter is not peanut butter. I was kind of hoping it would be so that I could phase store-bought peanut butter out of our lives. But no, hazelnut butter seems to have a slightly more savory aspect to it even though it still shows some sweetness. The more I ponder the subtleties of its taste, the more I want to liken it to tahini. I wouldn’t want a tahini and jam sandwich, and I’m pretty sure I wouldn’t want hazelnut butter and jam either, but I know I’d be into a beautiful salad with hazelnut butter-honey dressing or miso-hazelnut butter soup. Yossy recently posted a recipe for seeded whole grain scones with tahini that I think would be perfect with hazelnut butter subbed in. So far, I’ve mostly just been spooning it out of the jar and into my mouth.

Normally I don’t get too worked up about trying to get skins off hazelnuts, but some of the ones I was working with (‘Jefferson’ variety) were particularly crusted over, so I did make an effort to peel them at least partially. If you roast them in a 325° oven for about 10 minutes, the skins will split open. At this point, everyone will tell you to rub them in a kitchen towel, which I’ve done before, but it kinda makes a total mess. Someone on Instagram suggested swirling them around in a large strainer to sort of rasp off the skins, and I found that this method works pretty well and the mess is somewhat more controlled. Or you can just grind up the skins. You probably wouldn’t notice a difference in taste.

Homemade Hazelnut Butter

roasted hazelnuts, skinned or not
a bit of fine sea salt

 

Continuously grind hazelnuts in a food processor until the texture transforms from chunky bits to mealy fluff to a smooth, viscous liquid. Add a touch of salt. Store in the refrigerator.

Oregon hazelnuts // Wayward Spark

{ 3 comments… read them below or add one }

Stephanie February 21, 2014 at 7:07 am

I’m with you on the thought of a tahini and jam sandwich, I just can’t wrap my head around that one. But tahini and honey is SO GREAT! I can’t take any credit, I read it in Jerusalem (by Ottolenghi and Tamimi). I tried it once when I ran out of PB and it’s now replaced PB&J in my heart.

Your hazelnut butter looks amazing. I usually cheap out and don’t buy hazelnuts but I should do it once in a while.

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Camille February 24, 2014 at 12:04 pm

If you don’t live in Oregon or Turkey where the majority of the world’s hazelnuts are grown, I’m not sure buying them is worth it, but you can always use whatever is the most local/affordable for you like walnuts, almonds, pecans, etc.

I think I need to get at least one of Ottolenghi’s books. I’ve heard such great things about them.

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Eileen February 21, 2014 at 10:02 am

Ooh, this sounds amazing! I haven’t really tried out making homemade nut butters at home yet…maybe now is the time. :) That salad dressing! What a great idea.

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