Roasting hazelnuts is fast and simple, and is the starting off point to make my Chocolate Hazelnut Tart with Hazelnut Butter Caramel Sauce.
To roast hazelnuts, start out with a 16 ounce bag of raw hazelnuts. Preheat your oven to 350 degrees Farenheit. Spread out the hazelnuts on a parchment paper lined baking sheet. Bake for 10 minutes. Remove from oven and allow to cool for a few minutes. Next, you want to remove the skins. I find the easiest way to do this is with clean hands (no towels necessary). Rub the hazelnuts between your fingers and the skins will fall right off. Some nuts will be stubborn and hang on to their skins, that’s okay too. Place the blanched hazelnuts in a container to cool completely.
To make hazelnut meal (hazelnut flour): Place roasted and blanched hazelnuts in a blender or food processor and process until crumbly and resembles flour. To make my hazelnut butter, remove 1 1/2 cups of hazelnut flour from the blender or food processor.
To make hazelnut butter: In a blender or food processor, process 2 1/2 cups hazelnut meal, 1/4 cup pure maple syrup, 1/4 cup almond milk and 1/8 teaspoon salt. Blend until very very smooth. Refrigerate until ready to use.