i am looking for a recipe for hazelnut butter.Does not have chocolate in it. Any luck?

Answer 1

HAZELNUT BUTTER

2 cups hazelnuts, roasted
1/2 teaspoon salt
3/4 teaspoon powdered sugar
GENERAL DIRECTIONS 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.
This butter recipe is 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.

Answer 2

UNSWEETENED HAZELNUT BUTTER

1 1/2 cups hazelnuts (about 7 ounces)
3 tablespoons vegetable oil
Toast and skin hazelnuts, but do not cool. In a food processor grind hazelnuts into a fine paste. Add oil and pulse until combined well. Hazelnut butter may be made 1 week ahead and chilled, covered.

Makes about 1 cup.

Answer 3

Hazelnut Butter recipe
Source: Food Day - The Oregonian - October 24, 2000

Similar to peanut butter, this is a special Oregon treat. It's an "old-fashioned" butter with no stabilizers; it can be kept at room temperature, but if kept refrigerated, very little oil separation will occur.

2 cups whole hazelnuts, toasted* (about 9 ounces)
3/4 teaspoon confectioners' sugar, or to taste
1/2 teaspoon salt, or to taste (optional)
1 to 2 tablespoons vegetable oil (for blender method)

Food processor method: Place the toasted hazelnuts in a food processor container fitted with the metal blade. Process to a coarse texture (like crunchy peanut butter), about 3 minutes. Gradually add the sugar and salt. Scrape down sides; continue to process until desired texture is achieved, about 4 to 7 minutes. Shelf life is about 3 months in the refrigerator.

Blender method: Place toasted hazelnuts and 1 tablespoon of 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 soft, blend on high for 2 to 3 minutes or until desired texture is achieved. Gradually add the sugar and salt; blend on low until thoroughly mixed.

* To toast hazelnuts, spread the shelled nuts in a shallow pan and roast at 275 degrees F for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.

Crunchy variation
Stir in 1/4 cup roasted, chopped hazelnuts or roasted (or raw) sunflower seeds to finished butter.

Makes about 1 cup butter.