Cinnamon Hazelnut Butter
INGREDIENTS:
- 2 cups raw cracked hazelnuts
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon (optional)
INSTRUCTIONS:
1. Preheat the oven to 325°F (165°C).
2. Spread the hazelnuts evenly on a baking sheet. Roast for 12–25 minutes, until golden brown and fragrant, and the natural oils begin to release.
3. Remove from the oven and allow the hazelnuts to cool for about 10 minutes. Transfer them to a clean kitchen towel, gather the edges, and rub vigorously to remove the skins.
4. Place the skinned hazelnuts into a food processor and blend, stopping occasionally to scrape down the sides. Continue processing until a paste forms. For a chunky texture, stop earlier. For a smooth butter, process until completely creamy.
5. Add the sea salt and cinnamon, if using. Process again until fully incorporated.
6. Store in a mason jar or give as a gift.
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