Store varieties of chocolate-hazelnut butter just can’t compete with the homemade kind. Slather it on everything from toast and pretzels to banana chunks and shortbread cookies. —Crystal Jo Bruns, Iliff, Colorado
Total TimePrep/Total Time: 15 min.
- 2 cups hazelnuts, toasted
- 1-1/4 cups confectioners' sugar
- 3 to 4 tablespoons baking cocoa
- Dash salt
- Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.
Editor's NoteTo toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts2 tablespoons: 232 calories, 18g fat (1g saturated fat), 0 cholesterol, 12mg sodium, 18g carbohydrate (13g sugars, 3g fiber), 4g protein.
Originally published as Chocolate Hazelnut Butter in Taste of Home Christmas Annual 2013
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