Hazelnut Pecan Butter

Hazelnut Pecan Butter

Prep Time: 10 minutes

Cook Time: 18 - 22 minutes

Servings: 12 oz

Ingredients:

• 2 cups raw pecan halves
• 2 cups hazelnuts (if you can, buy skin removed)*
• 1 tsp kosher salt

Directions:

1. Preheat the oven to 325F. Line two baking sheets with parchment paper.
2. Spread the raw pecan halves on one sheet and the hazelnuts on the other. Bake for 18-22 minutes, tossing the nuts 2-3 times while baking. Once the nuts are fragrant and golden brown, remove from the oven to cool for at least 10 minutes.
3. *If your hazelnuts still have the skin on, place the hazelnuts in between two tea towels and rub the hazelnuts around, until most of the skin falls off.
4. Add the hazelnuts and pecans to a high speed blender or food processor with the kosher salt. Starting on low, blend the nuts together, using a tamper as needed to press down the unblended nuts.
5. Slowly increase the speed, scraping down the sides as needed, until the nut butter is smooth and runny.
6. Pour the nut butter into a jar, allow to cool completely, then seal with a lid once it reaches room temperature. Store in the pantry for up to a month or in the fridge for 3 months for optimal freshness.