honey hazelnut butter
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I like this flavored butter during the fall. I will bake some bread and spread this over a big thick slice. So good!!! Makes 2 cups and will store in refrigerator up to 1 month.
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yield
2 cups
prep time
20 Min
method
No-Cook or Other
Ingredients For honey hazelnut butter
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1 1/2 c7 1/2 ounces toasted hazelnuts
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1 1/2 stickbutter, room temperature
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1/2 choney
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1/2 tsppumpkin pie spices
How To Make honey hazelnut butter
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1Preheat oven to 350. Spread hazelnuts on a cookie sheet and roast for 6 to 8 minutes. Cool and rub off any excess skins.
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2Pulse nuts in a food processor until finely chopped. Add remaining ingredients and process just until blended.
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3Note: Pumpkin pie spice (cinnamon, ginger, nutmeg, and cloves)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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