CHOCOLATE HAZELNUT BUTTER

Steps:

• GENERAL DIRECTIONS- FOOD PROCESSOR: Place roasted hazelnuts in food processor container with all-purpose blade.
• Process to coarse butter texture, about 3 minutes.
• Gradually add sugar, salt or other ingredients through feed tube.
• Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes.
• BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed.
• Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary.
• When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved.
• Gradually add other ingredients and blend on low until thoroughly mixed.
• FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter.
• Makes 1-3/4 cups butter.
• These butter recipes are for"old-fashioned" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur.
• Shelf life is about 3 months in the refrigerator.