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Epicurious

Unsweetened Hazelnut Butter

2.8

(4)

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

1 1/2 cups hazelnuts (about 7 ounces)
3 tablespoons vegetable oil

Preparation

  1. 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.

TagsCondimentSpreadsHazelnutNutGluten FreeDairy FreeVeganVegetarianMake Ahead5 Ingredients or FewerQuickSimmerFood ProcessorGourmet
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