Hazelnut Butter

Hazelnut Butter is delicious and easy to make, it can be done in either a food processor or blender and will store in your refrigerator for up to a month.   Hazelnut butter will be dark brown in color, because of the stubborn skins that don't all get removed.
 

Hazelnut Butter:

• 2 cups (9 oz.) Oregon hazelnuts, roasted

• 1/2 teaspoon salt

• 3/4 teaspoon sugar

Makes 1 cup butter.

Chocolate Hazelnut Butter

• 2 cups (9 oz.) Oregon hazelnuts, roasted

• 1-1/4 cups sugar

• 3-1/2 tablespoons cocoa

Makes 1-3/4 cups butter.

FOOD PROCESSOR: Roast hazelnuts then pour into a food processor. An all purpose blade will work fine, just 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: Roast hazelnuts then pour them and 1 tablespoon vegetable oil in blender, using low speed grind to meal consistency. 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.
 

CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter.

Honey Hazelnut Spread

1 Cup Oregon Hazelnuts
1 Cup (12 oz) whipped honey

Roast hazelnuts and remove skins.  Don't worry if there are a few skins left.  Place nuts in a food processor or blender.  Whirl, pulse on and off, just until finely chopped; be careful to avoid processing too long.  In a separate bowl combine honey and nuts; mix to blend. 

Yield: 1-1/2 cups