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    Hazelnut Butter with a Hint of Vanilla

    A delicious nut butter, the perfect topping for your morning toast!

    Difficulty

    Easy

    Serves

    1 Large Jar (25 Servings)

    Prep Time

    10 Minutes

    Cooking time

    15 Minutes

    Here's what you'll need...

    • 400g unsalted, unroasted hazelnuts
    • 1 vanilla pod, seeds scraped out

    Tip: If the Sage Heston Blumenthal The Boss Blender has caught your eye you can check out our range here.

    Set Oven Temp: 200C/180C Fan/Gas Mark 6

    Preheat your oven to 180C and put the hazelnuts onto a baking sheet making sure you have only one layer. Bake the hazelnuts until they’re lightly roasted and golden. Take the nuts out of the oven and leave to cool until they’re just warm.

    Pour the nuts onto a tea towel and roll the nuts to remove most of the skins.

    Now put the peeled nuts into the blender and blend at a low speed for around 8 minutes. You will see the butter starting to form and the nuts will become creamy having released their natural oil. Add the scraped out vanilla seeds and blend until all combined.

    Transfer the butter to a clean jar and store in the fridge for up to 2 weeks.

    Serve on toast, topped with banana slices, honey or raw chocolate flakes.

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