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Ingredients
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2 cups
Hazelnuts
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2 teaspoons
Ground cinnamon
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1 1/2 teaspoons
Vanilla bean paste or vanilla extract
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1/2 teaspoon
Kosher salt
Directions
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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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