Hazelnut Butter

by Alexandra

I am a firm believer that everything tastes better when it’s in a jar!

Nut butter, oats, you name it!

(Nothing beats oats in a jar, by the way)

Making nut butter is super easy. Basically all you need is 2 cups of raw nuts. I used hazelnuts, but I didn’t even have a full cup, so I compensated with pecans.

Feel free to mix and match any nuts or seeds you want.

Roast the nuts on a cookie sheet in a 275-degree oven for about 25 minutes, until the skins begin to crack and flake off. Once they’re cooled, gently rub the skins off using a cloth.

Some of the skin might not come off, and that’s okay too.

Pour the cooled, peeled nuts into a food processor and process until creamy. This will take 2-3 minutes.

First the nuts will just be ground into a dry powder, but once they pass this stage, the oils will start to surface and the mixture will become creamy. Feel free to add a bit of safflower oil (or another mild oil) if you like your nut butter to be extra creamy. You could also add salt, sweeteners like Agave or spices at this point.

My food processor left quite a few chunks in the nut butter, so after it was processed as much as possible, I scooped it into a bowl and ground it up some more with my immersion blender.

After using the blender, it really got creamy!

Transfer the butter into a jar (or plastic container) and store in the refrigerator for as long as it lasts before you eat it all!

Nut butters last quite a while in the refrigerator, so I can imagine you’ll have plenty of time to consume it before the oils become rancid.

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