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.
prep time20 Min
methodNo-Cook or Other
1 1/2 c
7 1/2 ounces toasted hazelnuts
1 1/2 stick
butter, room temperature
pumpkin pie spices
How To Make
Preheat oven to 350. Spread hazelnuts on a cookie sheet and roast for 6 to 8 minutes. Cool and rub off any excess skins.
Pulse nuts in a food processor until finely chopped. Add remaining ingredients and process just until blended.
Note: Pumpkin pie spice (cinnamon, ginger, nutmeg, and cloves)
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