Yield
Serves 16 (serving size: 1 tablespoon)

Save the remaining hazelnut butter to use as a sandwich or toast spread, or to enjoy with apple and pear wedges.

How to Make It

Step 1

Preheat oven to 275°.

Step 2

Place hazelnuts on a jelly-roll pan. Bake at 275° for 20 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Let cool completely.

Step 3

Place hazelnuts in a food processor; process 2 minutes or until a paste forms. Scrape mixture into a clean container with a rubber spatula; cover with lid and store in an airtight container in the refrigerator for up to 2 months.

Cooking Light Chill

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