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
Oxmoor House MAY 2013
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.
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