Have you ever made your own nut butter before? It’s surprisingly easy; you have control over what goes in, and the results taste way better! This hazelnut butter recipe includes a little warm cinnamon and comforting vanilla to balance the deep, rich flavor of roasted hazelnuts.
2 cups roasted/unsalted hazelnuts
2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla bean paste or pure vanilla extract
1/2 teaspoon kosher salt
Place the hazelnuts, cinnamon, vanilla and salt in the bowl of a food processor. Process the nut mixture until it turns into a creamy consistency, approximately 4 minutes.
Transfer the mixture to a jar with a tight-fitting lid.
The mixture will keep for approximately 3 weeks in the refrigerator.