Read the Edible DIY story on homemade hazelnut butter in Edible Portland’s fall issue.

2 cups shelled hazelnuts, raw or roasted
1-3 tsp canola, sunflower or olive oil

1. If using roasted hazelnuts, proceed to step two. If using raw hazelnuts, heat oven to 270 degrees. Chop hazelnuts in a food processor until broken into large pieces and spread them on a baking sheet. Bake nuts for 20 to 30 minutes until the meat turns lightly golden and fragrant. Occasionally roll nuts for an even roast. Allow to cool.

2. Place in blender or food processor and process. The nut meat will turn into a coarse meal and then a smooth butter. If the butter does not seem creamy enough, add oil at the very end, a teaspoon at a time.

3. Pour into a glass jar and store in your refrigerator.

Makes approximately 1 1/2 cups

Adapted from Sally Hilles, Hazelnut Hill Farm

Photos by Leah Harb