Chocolate Hazelnut Butter

Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe is from Dundee Hazelnuts & The Oregon Hazelnut Industry. The cooking time is the estimated roasting time for the hazelnuts.

Ingredients Nutrition

Directions

  1. GENERAL DIRECTIONS- FOOD PROCESSOR: Place roasted hazelnuts in food processor container with all-purpose blade.
  2. Process to coarse butter texture, about 3 minutes.
  3. Gradually add sugar, salt or other ingredients through feed tube.
  4. Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes.
  5. BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed.
  6. Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary.
  7. When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved.
  8. Gradually add other ingredients and blend on low until thoroughly mixed.
  9. FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter.
  10. Makes 1-3/4 cups butter.
  11. These butter recipes are for"old-fashioned" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur.
  12. Shelf life is about 3 months in the refrigerator.

Reviews

(1)
Most Helpful

YUM! This is pretty close to what I buy at Trader Joe's. I used only 1 cup of powdered sugar because I don't like it too sweet and I increased the cocoa to 5 tablespoons because I like it really chocolately. I had to use 3 tablespoons of oil to get it to the consistency I like. I originally tried making it in the blender, but it overheated (it's not even a cheap blender!) and I had to resume grinding in my food processor. Thanks for the recipe! My toast is happy now...

Rhubarbarella November 06, 2006

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