I legitimately have only about 4 minutes to spend writing this post. So, I apologize, in advance, for my short-windedness.
Or, maybe I should say you’re welcome?
Either way, you should know that I have become a nut butter-making fiend.
Just this morning I made two varieties that are sitting pretty in my refrigerator, calling my name like a beautiful siren.
The extent to which this nut butter-making phase is exciting me is bordering on being difficult to describe.
They’re easy. They’re inexpensive. They’re fun. And they’re DELICIOUS.
This hazelnut, walnut, & coconut butter is a thing of beauty. One which you should probably make. Definitely make. Have already jumped out of your chair to make? Are making as we speak?
Hazelnut, Walnut, & Coconut Butter
Adapted from Top with Cinnamon
2 cups hazelnuts
1 cup walnuts
1 cup shredded coconut
pinch pink Himalayan sea salt, optional
1 Preheat your oven to 300 degrees F. Spread the hazelnuts out on a large, rimmed cookie sheet. Toast the hazelnuts in the oven for 7-10 minutes. You’ll know they’re ready when they’re fragrant and the skins are cracked and peeling. Let cool slightly.
2. On separate cookie sheets, spread the walnuts and the coconut. Place them both in the oven to toast. Once they are fragrant and lightly browned, remove from the oven. Transfer to a food processor.
3. While the walnuts and the coconut are toasting, wrap the hazelnuts in a large clean dish towel and rub together to remove (the majority of) the bitter skins.
4. Add the skinned hazelnuts to the food processor along with a pinch of salt, if desired. Process the nuts for 10-15 minutes, stopping to scrape down the sides as needed, until liquidy and smooth.
5. Transfer the nut butter to a clean jar, cover, and store in the fridge.