5 Ingredients or Fewer

Hazelnut & Pumpkin Seed Butter

April 29, 2015
0 Ratings
  • Makes 8 oz
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

What You'll Need
  • 1 cup hazelnuts
  • 1 cup pumpkin seeds
  • 1 cup sunflower sieeds
  • 2-3 pinches coarse sea salt
  1. Preheat the oven to 300°.
  2. Roast the hazelnuts, pumpkin seeds, and sunflower seeds together for 10-12 minutes.
  3. 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.
  4. Blend in 3-4 minute batches if you want to make sure that your food processor doesn’t overheat.

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