Author Notes
I’ve always had an affinity for homemade butters. I started by making peanut butter when I was a teenager and it’s been going ever since. I love this pumpkin seed & hazelnut butter as a snack – spread on crackers, toast, or an apple. Sometimes I get home from work and I need a little something to hold me over. I know that alternative butters can be expensive in the store and even when you make them at home. I was really inspired by this post about homemade nut and seed butter from Green Kitchen Stories. Not only did I like their recipes (still need to try the maple turmeric nut butter), but I was really appreciative of their tip on how to make those expensive/rarer nuts go a long way. Add seeds! —Austin | Tea & Stories
Ingredients
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1 cup
hazelnuts
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1 cup
pumpkin seeds
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1 cup
sunflower sieeds
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2-3 pinches
coarse sea salt
Directions
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Preheat the oven to 300°.
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Roast the hazelnuts, pumpkin seeds, and sunflower seeds together for 10-12 minutes.
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The nuts and seeds will be lightly golden and release a nutty aroma. Remove from the oven and blend in a food processor with sea salt for 10-20 minutes.
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Blend in 3-4 minute batches if you want to make sure that your food processor doesn’t overheat.
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