- Preheat oven to 400F. Lay filberts in a single layer on an ungreased rimmed baking sheet. Bake in centre of oven until lightly toasted, about 5 min. Transfer to a tea towel. Rub filberts until most of skin flakes off. Whirl nuts in a food processor or blender until finely ground, scraping down sides as needed, about 3 min. Pulse until creamy, then whirl in chocolate and honey. Use immediately or refrigerate up to 2 weeks.
Variations (For these nut butters, omit chocolate and honey from main recipe.)
Roasted-Almond: Use blanched whole almonds instead of filberts. Toast, then whirl until finely ground. Blend in 1 tbsp vegetable oil until creamy.
Natural Peanut: Use roasted, unsalted peanuts. Whirl until creamy. (No extra oil required.)
Creamy Cashew: Use raw, unsalted cashews. Toast, then whirl until finely ground. Blend in 2 tbsp vegetable oil until creamy.
Cashew-Tahini: Use raw, unsalted cashews. Toast along with 1/3 cup sesame seeds. Whirl until finely ground. Blend in 2 tbsp vegetable oil until creamy.
4 ways to serve It
French Crepes: Spread chocolate-hazelnut butter on half a ready-made crepe. Top with sliced bananas and whipped cream. Fold in half.
Honey & Almond Fudge: Line an 8 × 4-in. loaf pan with plastic wrap, leaving a 1-in. overhang. Combine 1 1/2 cups grahamcracker crumbs with 2/3 cup roasted-almond butter, 5 tbsp honey and 2 tsp vanilla. Press into prepared pan using damp hands. Chill until firm, about 30 min. Cut into small squares.
Crispy Lace Cookies: Line 2 baking sheets with parchment paper. Stir 2/3 cup granulated sugar with 1/2 cup melted unsalted butter, 1/2 cup natural peanut, roastedalmond or creamy cashew butter, 1/4 cup all-purpose flour, 1 beaten egg and 1/4 tsp vanilla. Drop 1 tsp batter onto prepared sheets, about 2 in. apart. Batter will spread. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until edges are deep golden, about 5 min. Cool on baking sheets for 2 min. Transfer to a wire rack to cool completely.
Cashew Satay Dip: Stir 2 tbsp creamy cashew butter with 2 tbsp water and 1 tbsp hoisin. Serve with crudités or spring rolls.