Cinnamon Vanilla Hazelnut Butter

By • April 29, 2013 1 Comments

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Author Notes: Nut butter amped up....move over peanut butter!The Suburban Soapbox


Makes 1 1/2 cups

  • 2 cups Hazelnuts
  • 2 teaspoons Ground cinnamon
  • 1 1/2 teaspoons Vanilla bean paste or vanilla extract
  • 1/2 teaspoon Kosher salt
  1. Place the hazelnuts, cinnamon, vanilla and salt in the bowl of a food processor. Process the nut mixture until they turn into a creamy consistency, approximately 4 minutes. Transfer the mixture to a jar with a tight-fitting lid. (I used Mason jars.) The mixture will keep for approximately 3 weeks in the refrigerator.

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