1 cup hazelnuts
1 tbsp maple syrup (optional)
1 pinch of himalayan pink salt
Roast the hazelnuts in the oven at 150° for about 20 minutes. Keep an eye on them and shake them about the tray every few minutes.
Take them out of the oven and rub them in between a kitchen towel to remove the skins.
(Don’t waste the skins – Keep them for sprinkling on bircher muesli or for adding to veggie burgers)
Pour the naked hazelnuts into a high-speed blender, like a nutribullet, and blitz for a few minutes. Every 20-30 seconds stop the blender and push down the mix from the sides. After a few minutes it should all start to blend together nicely. The oils from the nuts will start to melt and it will all start to look a lot more buttery.
Add the salt, and a tbsp of maple syrup if you want to sweeten it slightly.
This recipe is delicious on some Nobó Irish Salted Caramel or Vanilla and Coconut. Also perfect as a porridge topping!
Thanks for the recipe Anna!