Hazelnut Butter

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

This recipe goes with Maple-Hazelnut Shake

Yield: Serves 16 (serving size: 1 tablespoon)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 0.0%
  • Fat: 10.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 2.5g
  • Carbohydrate: 2.8g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 0.0mg
  • Calcium: 19mg

Ingredients

  • 2 cups hazelnuts

Preparation

  1. 1. Preheat oven to 275°.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Hazelnut Butter Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy