- Yields: about 1/2 pint
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free
Ingredients
- 2 cups raw hazelnuts
Directions
If you prefer raw hazelnut butter, skip the toasting step.
Preheat oven to 350° F. Spread the nuts on a baking sheet. Place them in the oven and toast until lightly colored and skins are blistered, 10 to 15 minutes.
Wrap toasted nuts in a clean kitchen towel and let sit for 2 minutes. Rub nuts in the towel to remove loose skins (optional). Don’t worry if all of the skins don’t come off! Cool completely.
Place hazelnuts in the bowl of a food processor. Run until nuts release their oils and make a smooth paste. This will take 10 to 15 minutes, and you will need to scrape the bowl down occasionally.
Store in a clean container in the refrigerator for up to 1 month.
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