I’ve been really big into making everything we can from scratch these days, and since the list of things I tossed because it’s mostly either fake stuff or HFCS included peanut butter (WHICH I LIKE TO EAT BY THE SPOONFUL), it was imperative I learn how to replace that - and STAT.
Enter, homemade peanut butter. Except, I wanted to try something different with Oregon’s favorite ag product – the hazelnut.
Lucky for me, my favorite food blogger has a recipe for that, except not quite what I was looking for. Jessica (How Sweet It Is) made White Chocolate Peanut Butter with some nuts, oil, and a food processor. I figured the process should be easy to replicate, so I picked up some hazelnuts at the farmers’ market last weekend, and swapped out her white chocolate (not a huge fan of white chocolate) for some brown sugar (for a touch of sweetness).
Here’s a link to the original recipe.
Here’s what I did:
- 1 1/2 cups hazelnuts
- 1 1/2 tbsp. canola oil
- 1 tsp. vanilla extract
- 2 tsp. brown sugar (optional, and to taste)
[From HowSweetEats.com, with my notes in italics]
Add peanuts to a food processor and blend until a thick nut butter forms. Stream in oil and vanilla with the processor on, continuing to run it until the mixture is smooth – this took me about 3-4 minutes. (She’s right. This does take a few minutes, but the mixture will go from crumbly to oily. You’ll see it.) You can add more oil if needed, just do it in small increments. Turn off processor, add melted chocolate, and turn processor back on. (This is where I skipped the white chocolate – I don’t like it that much – and added brown sugar instead.) Blend until smooth.