When I first came across the idea of using smoked hazelnuts in butter I knew exactly what I was going to use it for: baked sweet potatoes. I love sweet potatoes, and baking them like Russets is one of my favorite ways to serve them. Crunchy skin and creamy insides, they make for something different than the ‘usual’ baked potato side dish.
Great Crunch And Flavor
The smoked nuts add a nice light smoky flavor, and a little crunch. I often serve sweet potatoes with roasted pecans. The smoked hazelnuts are different than pecans. They are also great right off the smoker as a snack. Well, let them cool off a bit first of course.
I leave it up to you to decide how many smoked hazelnuts you want to add to the butter. I still wanted to taste the butter, so I didn’t overwhelm it with the nuts. I also added a few good sprinkles of Gorgonzola to my baked sweet potato. It was a great dish.
I used my Weber Smoker when I smoked the hazelnuts.
Smoked Hazelnut Butter
Ingredients
- 1 cup smoked hazelnuts more or less, lightly chopped
- 1 pound butter softened
- olive oil
- kosher salt
Instructions
- Place the nuts into a blender or chopper and pulse until the desired texture is achieved. I like mine pretty fine, but you may want more of a crunch.
- Add butter and pulse. If too thick, add a little oil and pulse a few more times.
- Season with salt and pulse a few more times.
- Store in an airtight container in the fridge until ready to use.
Nutrition
Nutritional values are approximate.
