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)
* 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.
Food Day - The Oregonian - October 24, 2000
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