Natural Hazelnut Butter
rec.food.recipes/Dancer/1999

2 cups (9 oz.) hazelnuts, roasted
1/2 teaspoon salt
3/4 teaspoon powdered sugar

Makes 1 cup butter. Natural hazelnut butter will be dark brown in color, due to the presence of some skins.

FOOD PROCESSOR: Place roasted hazelnuts in food processor container with all-purpose blade. Process to coarse butter texture, about 3 minutes.

Gradually add sugar, salt or other ingredients through feed tube.

Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes.

BLENDER:
Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed. Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary. When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved.

Gradually add other ingredients and blend on low until thoroughly mixed.

FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter.

Variations:

CHOCOLATE HAZELNUT BUTTER:
2 cups (9 oz.) hazelnuts, roasted
1 1/4 cups powdered sugar
3 1/2 tablespoons cocoa

Follow general directions. Makes 1 3/4 cups butter.

CINNAMON AND SPICE HAZELNUT BUTTER:
2 cups (9 oz.) hazelnuts, roasted
1/3 cup powdered sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon

Follow general directions. Makes 1 1/4 cups butter.

NOTE: These butter recipes are for "old fashioned" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur. Shelf life is about 3 months in the refrigerator.