Author Notes: Nut butter amped up....move over peanut butter! —The Suburban Soapbox
Makes: 1 1/2 cups
teaspoons Ground cinnamon
teaspoons Vanilla bean paste or vanilla extract
teaspoon Kosher salt
- 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.