- Servings1 jar
- Prep10 min
- Resting2 h
- Cooking8 min
- DifficultyEasy
A good hazelnut butter asks for nothing but hazelnuts — their own oil is enough to turn them into cream, as long as you let the blender do its work. Toasted first, they release all their aroma and shed their bitter skins.
Ingredients
- 300 g hazelnuts
- A pinch of sea salt
Preparation
1
Toast the hazelnuts in a pan over medium heat, stirring, until the skins loosen and they turn fragrant.
2
Leave to cool, then rub the hazelnuts between your hands to remove as much skin as possible.
3
Put the hazelnuts in a blender with the pinch of salt and blend at length, until you have a smooth cream — the hazelnut oil releases little by little.
4
Spoon into a glass jar and rest for 2 hours in the fridge. Serve with a banana, wholemeal bread and a few thin slices of apple, at breakfast or teatime.
