Jeff Epler's blog2015-02-28T21:32:49ZPhotos, electronics, cnc, and moreJeff Eplerjepler@unpythonic.netHazelnut Coffee and Hazelnut-Sunflower-Chocolate Butter2015-02-28T21:32:49Z2015-02-28T21:32:49Zhttps://emergent.unpythonic.net/01425159169
This weekend I made good on my threats to try my hand at a homemade hazelnut
butter and hazelnut coffee. I've only had one cup of coffee and a few
spoonfuls of the butter, but I like how both turned out.
<p>Toast 1½ cups hazelnuts in a cast iron skillet. Roll in a pillowcase or
dishtowel to remove most of the dark skin (if the skin is stubborn, you didn't
roast enough—return to the skillet). Place in food processor.
<p>Process until hazelnut pieces are coffee-ground sized but still powdery.
Remove ½ cup or so for hazelnut coffee; store in airtight container in
refrigerator.
<p>Add 1½ cups toasted sunflower seeds, 1 cup dark chocolate chips and ½ tsp salt
to food processor. Process until it forms into a ball. Store in airtight
container. I expect this to keep as long as any other preservative-free nut
butter. Originally I stored my nut butter in the fridge, but the next morning
it was too stiff to spread well. It's clearly much better to store it at room
temperature, as long as it's used up quickly.
<p>This butter is not as smooth, oily, or sweet as the commercial product you may
be thinking of; it's more like <a href="http://justins.com/product/chocolate-hazelnut-butter/">Justin's Chocolate Hazelnut Butter</a>.
<p><h3>Hazelnut coffee</h3>
Combine 1 part hazelnut powder with 5 parts coffee grounds and then follow
normal coffee-making process (I use an aeropress and then add a liberal splash
of heavy cream). I assume that it will work to store this combined with ground
coffee for at least a few days depending how picky you are about the freshness
of your coffee beans.
<p>Both recipes will benefit from some tweaking to your own personal preference,
but as a proof of concept both of these ideas are obvious winners.