Similar to peanut butter, this is a special Oregon treat. It's
an "old-fashioned" butter with no stabilizers; it can
be kept at room temperature, but if kept refrigerated, very little
oil separation will occur.
Makes about 1 cup butter.
2 cups whole hazelnuts, toasted* (about 9 ounces)
3/4 teaspoon confectioners' sugar, or to taste
1/2 teaspoon salt, or to taste (optional)
1 to 2 tablespoons vegetable oil (for blender method)
Food processor Instructions:
Place the toasted hazelnuts in a food processor
container fitted with the metal blade. Process to a coarse texture
(like crunchy peanut butter), about 3 minutes. Gradually add the
sugar and salt. Scrape down sides; continue to process until desired
texture is achieved, about 4 to 7 minutes. Shelf life is about 3
months in the refrigerator.
Place toasted hazelnuts and 1 tablespoon of vegetable
oil in blender container and grind to meal on low speed. Continue
to blend on low for several minutes, scraping down sides of container
as required and adding another tablespoon of oil, if necessary.
When butter is fairly soft, blend on high for 2 to 3 minutes or
until desired texture is achieved. Gradually add the sugar and salt;
blend on low until thoroughly mixed.
* To toast hazelnuts, spread the shelled nuts in a shallow pan and
roast at 275 degrees F for 20 to 30 minutes or until the skins crack.
To remove skins, rub nuts while warm with a rough cloth.
Stir in 1/4 cup roasted, chopped hazelnuts or roasted (or raw) sunflower
seeds to finished butter.