Hazelnut Butter

1. Toast the Hazelnuts - Preheat the oven to 180°C (350°F). Spread the hazelnuts in a single layer on a parchment-lined baking sheet. Roast for 10 to 12 minutes, shaking the pan halfway through, until the skins are cracked and the nuts are deep golden brown. Watch carefully as they can burn quickly.
2. Remove the Skins - Transfer the hot hazelnuts onto a clean kitchen towel. Gather the towel around the nuts and rub vigorously for about 1 minute to remove as much of the papery skin as possible. It is fine if some skin remains. Allow the nuts to cool for 5 minutes.
3. Blend - Transfer the hazelnuts to a high-powered food processor. Process continuously for 8 to 12 minutes, stopping to scrape down the sides every 2 minutes. The hazelnuts will go through several stages: first a coarse crumb, then a thick paste, then a smooth and creamy butter. Be patient and do not add liquid too early as this can cause the mixture to seize.
4. Season - Once the butter is smooth and creamy, add 2g salt and, if using, 15ml maple syrup and 5ml vanilla extract. If a looser consistency is preferred, add 15ml neutral oil. Blend for a further 30 seconds until fully combined.
5. Store - Transfer to a clean glass jar. Hazelnut butter will keep at room temperature for up to 2 weeks or in the refrigerator for up to 2 months. Natural separation is normal — simply stir before using.

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. 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. Do not 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.