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 a pot of hazelnut butter. I’d become a little over joyous and slathered mounds of the thick, nutty cream 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 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
2 tbsp Icing Sugar
If hazelnuts are raw, Pre-heat oven to 180 degrees then roast for 5 – 10 minutes or until skins darken.
Place hazelnuts in the middle of a tea towel, wrap up and rub to remove skins easily.
If hazelnuts are already roasted, soak all nuts for 20 minutes then remove and discard skins.
Blitz nuts in a blender – the trick is to blend for long enough so the nuts release their oil & a smooth nut butter is achieved. This does takes a little time, but keep blending!
Once desired consistency is achieved, mix in icing sugar and salt to taste.
I prefer my nut butter with a salty but sweet tang but you may like yours with less salt and more sugar a -la-Turk.
Nut butters keep incredibly well and can be eaten slathered on bread, or as an ingredient for cake fillings and cookies dough.
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