Hazelnut Butter

  • Yield:740 milliliters hazelnut butter
  • Time:
    3 hrs, 38 mins show details

A simple recipe with only two ingredients - delicious and healthy!

Tags: breakfast & brunch, snack

Ingredients

  • 750 grams
    Hazelnuts, without shell
  • 60 grams
    Agava syrup
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Equipment

  • Blender, high-powered, ideally over 30.000 RPM

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Preparation

  1. 2 mins

    Spread the hazelnuts on a sheet of baking paper.

  2. 15 mins
    Bake the hazelnuts at 180 °C (350 °F) for 12 - 15 minutes.

    Bake the hazelnuts at 180 °C (350 °F) for 12 - 15 minutes.

  3. 10 mins

    Wait for the hazelnuts to cool down enough to be able to hold them in your hand. You'll hear the hazelnuts crackling while they cool down - this is normal.

  4. 45 mins
    Using your hands, rub the hazelnuts together to clean the skin off.

    Using your hands, rub the hazelnuts together to clean the skin off.

  5. 5 mins
    Sanizite the glass containers by heating them in the oven at 200 °C (390 °F) for 5 minutes.

    Sanizite the glass containers by heating them in the oven at 200 °C (390 °F) for 5 minutes.

  6. 1 min
    Load the hazelnuts into the blender. At this point they may seem cool on the outside, but inside they're still warm which is important to be able to blend them into a nice butter.

    Load the hazelnuts into the blender. At this point they may seem cool on the outside, but inside they're still warm which is important to be able to blend them into a nice butter.

  7. 2 mins
    Blend with short high-speed bursts until you no longer see whole hazelnuts.

    Blend with short high-speed bursts until you no longer see whole hazelnuts.

  8. 5 mins
    Blend at low/medium until it almost looks like a liquid.

    Blend at low/medium until it almost looks like a liquid.

  9. 2 mins

    Add the Agava Syrup and blend at low speed for a couple of minutes.

  10. 10 mins
    By now the containers should no longer be hot and you can fill them with the hazelnut butter you just made.

    By now the containers should no longer be hot and you can fill them with the hazelnut butter you just made.

  11. 2 hrs
    Let the butter cool for a few hours. You may want to put a paper towel over the containers to shield them from dust.

    Let the butter cool for a few hours. You may want to put a paper towel over the containers to shield them from dust.

  12. 1 min
    Once cool, close the containers tightly and store in a dark, dry place. Eat within 3 weeks.

    Once cool, close the containers tightly and store in a dark, dry place. Eat within 3 weeks.

Notes

Make sure you blend the hazelnuts at most a couple of hours after baking them - they have to be still warm inside so you can blend them.

I use Agava Syrup because it has a low GI and it makes the butter less liquid, but honey should work just as well.

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