1 Large Jar (25 Servings)
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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.