Deep-Roasted Hazelnut Paste
Deeply Roasted Nut Butter
Published: November 3rd, 2019 | Last Updated: July 24th, 2021
Slow roasting the hazelnuts at a lower temperature allows the entire body of the hazelnut to toast. This brings a much richer flavour of hazelnut which is needed in recipes such as ice cream, creme brulee and chocolate. When slow roasting, the hazelnuts lose more moisture and you'll end up with a more brittle hazelnut which is also great for toppings! This hazelnut paste can be used in so many recipes but it is also delicious on its own! The smell of the room after making this is amazingly sweet and nutty. You have to try it!
- Hazelnuts (any amount)
- Roast hazelnuts in oven at 140 degrees celcius for 1 hour, allowing a thorough roast
- Discard skins for a sweeter taste - rub hazelnut skins off by rubbing them over a cooling rack or inside a clean tea towel.
- Blitz hazelnuts in a blender or food processor - it quickly becomes hazelnut meal
- Tip: Making too little makes it more difficult to blend
- Scrape down the sides regularly and repeat blending until a paste forms. It may take a while until the paste comes together smoothly. Keep trying!
- Tip: Continue blitzing until smooth for the best mouthfeel
- Store in a glass jar and tightly seal
Blender or food processor
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