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Hazelnut Butter

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.

Ingredients

  • 2 cups hazelnuts

Nutrition Information

  • calories 106
  • caloriesfromfat 0.0 %
  • fat 10.3 g
  • satfat 0.8 g
  • monofat 7.7 g
  • polyfat 1.3 g
  • protein 2.5 g
  • carbohydrate 2.8 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 0.0 mg
  • calcium 19 mg

How to Make It

  1. Preheat oven to 275°.

  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.

  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