Cooking Recipe Recipes - Hazelnut Butter
Recipe Ingredients
Directions
FOOD PROCESSOR: Place roasted hazelnuts in food processor container
with all-purpose blade. Process to coarse butter texture, about 3
minutes. Gradually add sugar, salt or other ingredients through feed
tube. Scrape down sides; continue to process until desired texture is
achieved, 4 to
7 minutes.
BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in
blender container and grind to meal on low speed. Continue to blend
on low for several minutes, scraping down sides of container as
required and adding another tablespoon of oil, if necessary. When
butter is fairly fluid, blend on high for 2 to 3 minutes or until
desired texture is achieved. Gradually add other ingredients and
blend on low until thoroughly mixed.
FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw
sunflower seeds to finished butter.
NATURAL HAZELNUT BUTTER:
2 cups (9 oz.) Oregon hazelnuts, roasted
1/2 teaspoon salt
3/4 teaspoon powdered sugar
Follow general directions. Makes 1 cup butter. Natural hazelnut
butter will be dark brown in color, due to the presence of some skins.
CHOCOLATE HAZELNUT BUTTER:
2 cups (9 oz.) Oregon hazelnuts, roasted
1-1/4 cups powdered sugar
3-1/2 tablespoons cocoa
Follow general directions. Makes 1-3/4 cups butter. CINNAMON & SPICE
HAZELNUT BUTTER:
2 cups (9 oz.) Oregon hazelnuts, roasted
1/3 cup powdered sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
Follow general directions. Makes 1-1/4 cups butter.
NOTE: These butter recipes are for "old fashioned" butters with no
stabilizers; if they are kept refrigerated, very little oil
separation will occur. Shelf life is about 3 months in the
refrigerator.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry -and- The Hazelnut Marketing Board