Greg Dupree
Active Time
10 MIN
Total Time
30 MIN
Yield
Serves : Makes 1 cup

Just a touch of sugar and salt brings out the natural sweetness of deeply toasted hazelnuts. On toast, this savory-sweet nut butter is equally delicious showered with chocolate curls as it is topped with crunchy shaved celery root and apple.

How to Make It

Step 1    

Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet, and toast in preheated oven until golden and blistered, 10 to 15 minutes, stirring halfway through toasting. Remove from oven, and immediately wrap toasted nuts in a dish towel. Let stand 1 minute. Rub hazelnuts in the towel to remove skins. Let cool slightly, about 10 minutes. Discard skins.

Step 2    

Combine hazelnuts, sugar, and salt in a high-speed blender. Pulse until nuts are finely chopped. Process on high speed until nut butter is smooth, 3 to 5 minutes, scraping down sides of blender carafe as needed.

Make Ahead

The hazelnut butter can be stored in an airtight container at room temperature up to 3 weeks.

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