Hazelnut Butter

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

Yield:

Serves 16 (serving size: 1 tablespoon)

Recipe from

Nutritional 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

Ingredients

2 cups hazelnuts

Preparation

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.

Note:

Cooking Light Chill

May 2013
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