Now that I’ve realized just how easy it is to make nut butter at home, I get the feeling that I will be experimenting with many flavors and combinations.
Already, my batch of Vanilla Almond Hazelnut is pretty much ancient history, so I thought I better get busy making a fresh batch before I completely run out.
‘Cuz seriously, no nut butter in the house? Now THAT would be a disaster!
This time I decided to leave the almonds out altogether and use exclusively hazelnuts. Toasted hazelnuts! Can you think of anything that tastes better than toasted hazelnuts?
Toasted hazelnuts AND chocolate, of course! Don’t worry, I’ve got that one covered… 😉
Now, to make your hazelnut butter really nice and creamy, you’ll want to remove the skins from the nuts, because they are kind of dry, tough and fibrous.
The best and easiest way to do that is to toast them in the oven on a baking sheet, then transfer them to a clean dish towel while they are still hot, wrap them up in a little bundle. Hold that package in one hand and, with the other hand, wiggle the nuts around so that they grind against each other.
Do that for a good minute or two, and when you open up your little bundle, all your nuts will be totally naked! Alright, a few of them might be more on the prude side and will desperately hang on to any piece of skin that they possibly can.
You can let them have their way… A little bit of skin has never killed anyone! 😉
If you delicately push the nuts to the side and take a look at the bottom, you’ll see that there’s quite an impressive amount of skins that came loose.
Now all that’s left to do is remove all the hazelnuts, being careful as to leave all the skins behind, and this is what you are left with…
Imagine all that in your nut butter!!!
It would still be good, of course, but it wouldn’t be as creamy. The only thing that I am not too certain of is whether removing the skins also removes a lot of the nutrients from the nuts. If anyone has that information, please let me know!
Once the skins are gone, the hardest part is behind you. All that’s left to do now is process the nuts in your food processor until they turn into this beautiful, luscious, creamy and velvety Toasted Hazelnut Butter.
And if, like me, you are a Nutella
lover crazed fanatic, you have to take this one step further and make the dark chocolate version.
Trust me, you won’t regret it. I mean, that stuff is G.O.O.D., as in absolutely insane good. It’s not Nutella, because to recreate that evil treat, one would probably need to use TONS of fat and sugar, but I am telling you, it’s just AS good, if not better.
Do yourself a favor and buy a big bag of hazelnuts today!
Oh, and you might want to consider making a double batch… 😉