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
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September 3rd, 2009 at 9:34 pm
I am wondering how long it will keep in a jar? Also I love Nutella but would like to make my own. Would I just add some cocoa powder and sugar? Could you give me an idea of measurements? Thanks!!
September 4th, 2009 at 1:18 pm
Mary, The hazelnut butter keeps in the fridge for up to 6 months and in the freezer for up to 1 year. You can find many more details on making hazelnut butter by reading the story, Hazelnut Heaven: Homemade Nut Butter on p. 12 here: http://edibleportland.com/content/currentissue/. I don’t know about Nutella, but I know that Freddy Guys Hazelnuts makes an amazing chocolaty-hazelnut spread. You can buy it at the Portland Farmers Market at PSU.