Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Fake Nutella - Chocolate Hazelnut Butter




Source of Recipe


Oregon Hazelnuts website; link posted by Cheryl Harris


Recipe Introduction


Note from Jo: Originally the recipe came from www.oregonhazelnuts.org but they no longer supply a link to it. I got these instructions from RecipeZaar and used their link.


Recipe Link: http://www.recipezaar.com/96540

List of Ingredients




* 2 cups (9 oz.) Oregon hazelnuts, roasted
* 1-1/4 cups powdered sugar
* 3-1/2 tablespoons cocoa

Recipe



In Food Processor:

Place roasted hazelnuts in food processor container with all-purpose blade.

Process to coarse butter texture, about 3 minutes.

Gradually add sugar, salt or other ingredients through feed tube.

Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes.

In Blender:

Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed.

Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary.

When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved.

Gradually add other ingredients and blend on low until thoroughly mixed.

FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter.

Makes 1-3/4 cups butter.

These butter recipes are for"old-fashioned" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur.

Shelf life is about 3 months in the refrigerator.