Homemade Hazelnut Butter

Once you start making things from scratch it is hard to let go of that habit. You get used to of that feeling of happiness that comes from creating your own food. And unless it becomes too much to ask for...or you are too tired to make something, you will pull yourself together, gather every ounce of strength left and prepare the food. For yourself and the persons you love. I mainly make nut butters for my son, who loves the creamy texture with a thin layer of salted butter on a thick toasted slice of brioche. 

Hazelnut Butter

Makes around 1 kg on nut butter

 Ingredients:

• 750 gm of skinned hazelnut
• 250 gm of white sugar
• 200 gm of unsalted butter
• 1 tsp sea salt

Method:

• Preheat the oven at 350F.
• Scatter the hazelnuts in an oven safe tray in a way that they are all placed in one layer. 
• Roast the hazelnuts for around 15-20 minutes, shaking the tray midway so that the nuts can be roasted from all the sides.
• Once the nuts are lightly brown and toasted from all the sides take them out of the oven and let them cool down.
• In a high speed blender add the hazelnuts and sugar in alternate layers.
• Blend and scrape with the help of a spatula until the mixture gets creamy. The mixture will get grainy first and as the nuts start to release oil the paste will start becoming creamy. The whole process might take around 5-10 minutes depending on the capacity of the blender you are using. So it is better to stop the blender after 30 seconds and then start again, to stop getting the machine becoming hot.
• Once the paste becomes creamy, pour the paste in a heatproof bowl and add the butter and salt to it.
• Place it in a bigger bowl with boiling hot water and slowly mix unless all the butter is melted and mixed perfectly.
• Take the bowl out of the water and let it come to room temperature.
• Finally pour them into disinfected glass jars and they will stay perfect in the refrigerator for about 4 months.