Nutty Hazel-Nutty Butter

The naming of all nut butters is quite clever if you think about it. Peanut butter, almond butter, hazelnut butter. You read these words and immediately your mouth is filled with the creamy taste of roasted nuts. You can almost feel it melting in your mouth, the smell of nuts filling the room.

There are all sorts of nut butters out there. But you know, not all of them are good for you. Read the labels before you buy anything. It’s a nut butter, the only ingredient it should contain is nuts. Maybe a pinch of salt. But nothing else. So next time you go shopping, try to source the nut butter that only has nuts inside.

Or, if you are a bit like us, you can make your own. Seriously, this recipe is very, very simple. Why not give it a try? As with all recipes that consist of few ingredients, you need to get the best quality nuts. We’ve got some lovely hazelnuts at Borough Market, straight from Greece. For a very smooth hazelnut butter, we will remove the skins from the nuts. But between you and I, if you can’t be bothered, just leave them on. This recipe includes roasting them. But again, you can get roasted ones. But as I replied to a friend when she asked why do I bother roasting my nuts for this recipe: can you smell the kitchen? This is why. So go on, give it a try!

For 1 jar you will need

500g raw hazelnuts
a pinch of salt

Preheat your oven at 180C.

Place your hazelnuts on a tray, all in a single layer. Roast for 10-15 min, checking regularly. You need your hazelnuts to have a golden-brown colour. But be careful not to over-roast them, otherwise they will become bitter.

Lay a clean tea towel on your table. Once the hazelnuts are roasted and still very hot, remove them from the tray and place them on your towel. Carefully wrap the towel around the nuts, holding it by its ends with your one hand. With your other hand roll the towel around, so that the hazelnuts grind against each other. After a few minutes, most of the skins will have fallen off, leaving you with lovely golden hazelnuts. If skins still remain you can transfer all your nuts to a clean tea towel and repeat for a few minutes.

Once your hazelnuts are skinless, pulse in a food processor. In the beginning you will have the texture of breadcrumbs for what seems like an eternity. Be patient, it takes only 4-5 minutes of pulsing. And then, magically, you get a smooth, creamy butter! Add a pinch of salt and blend for one last time. Transfer to a sterilized glass jar.

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