One of my good friend’s favorite things to eat is Nutella. I’m fairly certain that he has unintentionally gone whole days where everything he eats is topped with Nutella. Feeling inspired by his devotion to the chocolate hazelnut spread, I set to work the other day making my own hazelnut butter.
Prep time: 15 minutes
Cooking time: 2 hours
Servings: 4 cups
Ingredients:
3 cups raw hazelnuts
4 cups heavy cream
4 cups whole milk
Photo by Clark Halpern
Directions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper and spread out the raw hazelnuts in a single layer. Bake for 20 minutes or until hazelnuts are golden brown.
Photo by Clark Halpern
2. In a large pot, combine the cream, whole milk and hazelnuts. Simmer over medium heat for 1 hour and 30 minutes to 2 hours until hazelnuts are tender enough to be easily pierced by a knife.
Photo by Clark Halpern
3. Add hazelnuts to a blender with just enough of the simmering liquid to allow the hazelnuts to mix together. Blend to a smooth consistency.
Photo by Clark Halpern