Hazelnut Butter

Rub the skins off while the hazelnuts are still hot from the oven, wrapped in a towel — they come off far more easily warm than once they've cooled, and removing them keeps the butter from tasting bitter.

Common Mistakes: Adding liquid too early — never add water or milk to the food processor as it causes the nut butter to seize into a stiff, gritty paste. Add oil only once the butter is already smooth. Not roasting long enough — under-roasted hazelnuts produce a pale, bland butter; the nuts should be deeply golden for the best flavour. Stopping the blending too soon — the mixture will look dry and crumbly for several minutes before it suddenly becomes smooth, so keep blending. Overheating the food processor — if the motor feels very hot, stop and rest for 5 minutes before continuing.

Notes: The more skin you remove, the smoother and less bitter the final butter will be. Roasting is what unlocks the rich, deep hazelnut flavour — don't skip this step. A high-powered food processor produces the smoothest results; a regular blender can work but may take longer.

Storage: Store in a sealed glass jar at room temperature for up to 2 weeks. Refrigerate for up to 2 months. The butter will firm up when cold — bring to room temperature before using for easy spreading. Natural oil separation is normal; stir well before each use.

Tips: For a chocolate hazelnut version, blend in 2 tbsp cocoa powder and an extra tbsp of maple syrup once the butter is smooth. Try stirring a spoonful into oatmeal, spreading on toast, or using as a dip for apple slices.

This recipe leans on a handful of key ingredients to get its flavor and texture right. The raw hazelnuts adds crunch and a toasty, nutty richness. The salt sharpens and balances every other flavor in the dish. The maple syrup brings natural sweetness with a hint of caramel depth. The vanilla extract rounds out the sweetness with warm, aromatic depth.