My first Hazelnut butter experience went like this: After a food induced frenzy one Autumn morning in Istanbul, I came too and realised I’d devoured half the pot. I’d become a little over joyous and slathered mounds of the thick, creamy substance on steaming sesame bread. Fluffing up what remained in the pot in an attempt to hide my greediness, Murat smiled and commented
‘I think you like that!’
In Turkey most supermarkets sell pots of this golden spread, although some brands are tooth – achingly sweet. Its one of those products which is extremely rare anywhere else and if you should be so lucky to find it perched on a trendy supermarket shelf, you’d probably pay an extortionate amount for one measly looking pot. Thank god then that it’s so easy to make. Here’s how to do it;
For 1 Jar:
1/2 tsp Salt
1 tbsp. Sunflower or Rapeseed Oil
2 tbsp Icing Sugar
If Hazelnuts are raw, Pre-heat oven to 180 degrees then roast hazelnuts for 5 – 10 minutes or until skins darken.
Place hazelnuts in the middle of a tea towel, wrap up and rub. This removes skins easily.
If hazelnuts are already roasted, soak all nuts for 20 minutes then remove and discard skins.
Chop all nuts and place in a bowl then begin to blend with a hand-held blender. Mix in salt, sugar and oil (in two parts). Blend again until mixture becomes smooth and buttery. It’s nice to keep small chunks of nut to add crunch.
I prefer my nut butter with a salty tang but you may like yours with less salt and more sugar.
Nut butters keep incredibly well and can be eaten on bread, or as an ingredient for cake fillings and cookies dough.
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