Nut­terly but­terly

Irish Independent - Weekend Magazine - - Recipes -

If you’ve got left­over hazel­nuts from this recipe why not make your own nut but­ter? I make mixed nut but­ter all the time that’s just a com­bi­na­tion of what­ever half-empty bags of nuts I have.

Here are my two top tips for runny nut but­ter:

1. Roast your nuts first — no oil, just straight in the pan at 180°C un­til golden and toasted (6-12 min­utes depend­ing on the nut).

2. Just keep go­ing! A good ma­chine helps a lot (I use a Vi­ta­mix), but any de­cent food pro­ces­sor will work, it just might take a while. The more you blend, the run­nier it will be so don’t lose faith and when you think it’s ready, blend it even more.

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