This sweet custom butter recipe creates a fine balance of country style nuttiness and spreadable goodness. It’s like Nutella without the look and consistency of auto yard mud.
4 ounces of fresh hazelnuts
1/2 cup (1 stick) of unsalted butter
1/4 teaspoon of lemon zest
Bring the butter just to the softening point.
Roast the hazelnuts in a preheated 400 degree oven for 10 minutes. Remove the skin after they cool down a bit. Chop them into small pieces or blend half chopped with half crushed.
In a storage crock or bowl that can be covered tightly, mix the hazelnuts with the butter. Add the lemon zest and store in the fridge.
Goes well with any bread or breakfast style rolls or muffins. Excellent for waiting around a noon time grill.