My obsession with hazelnuts is deep and wide. I’m not even sure when it started or where it came from but these tiny acorn-like nuts stole my taste buds and I will never be the same. This is a simple recipe for Maple Hazelnut Butter that only requires a coffee grinder or food processor. The result is taste like the inside of a delicious praline truffle on a spoon. Though you can find Maple Almond Butter on the shelves at the store and if you’re lucky you may even see Hazelnut Butter but this Maple Hazelnut Butter will trump them all and I personally like that I can’t find it at the grocery store!
Hazelnuts are the most luxurious of all nuts in my opinion. They have a more complex flavor with a hint of woodiness and cocoa making them a good match for chocolate, bananas, raspberries, figs or liqueurs. Match this hazelnut butter up with sliced bananas on a baguette or thin a little out with milk to make a sauce for banana pancakes. Use this as a base in a fig tart, or mix with a raspberry vinaigrette for a more complex summer salad dressing. You definitely won’t have a problem finding uses for this spread – that is if it even lasts long enough for you to get a little creative with it!
One of my favorite ways to use this hazelnut butter is to at it to add to my favorite grilled cheese with arugula and dried cherries.
A fancy spin on nut butter with hazelnuts and maple.
- 1 cup toasted hazelnuts, unsalted
- 1 tablespoon pure maple syrup
- dash sea salt
In a food processor process nuts until they are a smooth nut butter paste (may take up to 10 minutes depending on your processor. Add sea salt and about 1 tablespoon of maple syrup to the processed nuts. You may need more/less syrup if you prefer your spread to be more or less sweet.
Enjoy over toast, with a banana, mixed into oatmeal, or any creative way you'd like!
If you'd rather have the simple nut flavor, add 2 teaspoons of vegetable oil and 2 teaspoons of powdered sugar to the nut flour instead of the maple syrup.