Nut and seed butters are incredibly expensive, especially ones that are "natural" , meaning no added oils or sugars. For a fraction of the price and in less than 20 minutes you have your own luscious nut butter. You can substitute another nut for hazelnuts, but they may vary in roasting time. Three keys to properly roasting hazelnuts: 1) roast them in an even layer on a large rimmed braking sheet 2) watch them carefully as nuts will burn very easily due to their high natural oil content 3) make sure you rub your hazelnuts while they are still warm. If you wait until they are cold the skins will not come off as well. When it comes to equipment I prefer to use to make nut butter, I use a food processor as it grinds the nuts evenly and quickly. A blender will work too, just be sure to use a tamper tool to continuously push down the nuts so that they can evenly grind down.
Preheat oven to 350 F and line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Roast on the centre rack of your oven until nut skins have coloured a little but are not dark (about 13-16 minutes) Allow the nuts to cool a little, but while they are still warm, take a small handful of the nuts and rub them between your palms. I usually do this over a large plate to catch the skins as it can be a bit messy. You can also take a tea towel and roll the nuts in the tea towel.
Add the nuts to a food processor. If you want to make nut flour/meal just pulse briefly until you have a fine meal or course flour (store nut and seed meals in the refrigerator)Continue to process the nuts for several minutes until you have achieved nut butter. If you prefer your nut butter chunky, process for a little less. It should take less than 5 minutes to make a smooth nut butter. Add sea salt to taste and pulse until salt is mixed in.
Store in a sealed container in the fridge for about 3 weeks.
Ingredients
Directions
Preheat oven to 350 F and line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Roast on the centre rack of your oven until nut skins have coloured a little but are not dark (about 13-16 minutes) Allow the nuts to cool a little, but while they are still warm, take a small handful of the nuts and rub them between your palms. I usually do this over a large plate to catch the skins as it can be a bit messy. You can also take a tea towel and roll the nuts in the tea towel.
Add the nuts to a food processor. If you want to make nut flour/meal just pulse briefly until you have a fine meal or course flour (store nut and seed meals in the refrigerator)Continue to process the nuts for several minutes until you have achieved nut butter. If you prefer your nut butter chunky, process for a little less. It should take less than 5 minutes to make a smooth nut butter. Add sea salt to taste and pulse until salt is mixed in.
Store in a sealed container in the fridge for about 3 weeks.