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

Recipe by Oxmoor House

Gallery

Recipe Summary

Yield:
Serves 16 (serving size: 1 tablespoon)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275°.

    Advertisement
  • 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.

  • 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.

Source

Cooking Light Chill

Nutrition Facts

106 calories; calories from fat%; fat 10.3g; saturated fat 0.8g; mono fat 7.7g; poly fat 1.3g; protein 2.5g; carbohydrates 2.8g; fiber 1.6g; cholesterolmg; iron 0.8mg; sodiummg; calcium 19mg.