Nut Butter

Directions

1. 1
   Preheat the oven to 300°F / 180°C.
2. 2
   Spread the nuts out in a single layer on a baking sheet and toast until fragrant and slightly darker in color, 20 to 30 minutes. A good way to check if they are ready is to bite one in half and check the color in the center-instead of white or cream colored, it should be golden. Remove from the oven. If using hazelnuts, rub them together to remove their bitter skins. Let cool completely.
3. 3
   Transfer the nuts to a food processor and blend on the high setting until finely ground to a powder, 1 to 2 minutes. Stop to scrape down the sides of the container. Continue to process until the oils start to be released and a smooth, creamy, runny paste is formed, 1 to 2 minutes. (Times vary depending on your machine, but it will work! Just keep blending; there's no need to add any oil.)
4. 4
   Transfer the nut butter to an airtight glass container and store in the refrigerator. It will keep for 1 month.