Spiced Hazelnut Butter with Dukkah
While peanut butter is the nut butter you’ll most likely find in American cupboards, around the world hazelnut butter wins the nut butter popularity contest! And this creamy version of spiced hazelnut butter has notes of pepper, citrus, and a bit of sweetness.
This creamy spread offers a delicious and unique flavor profile, and we’ve upped the savory nutty flavor with the addition of Dukkah spice blend giving this homemade nut butter sharp notes of pepper, citrus, and just a hint of sweetness.
What Is Dukkah?
Dukkah is an Egyptian spice and nut blend of coarsely chopped nuts and spices served with olive oil and bread for dipping. Also known as Duqqa or Dukka, this blend is traditionally enjoyed as a breakfast, snack, or appetizer. As Dukkah has traveled around the world, its uses have been creatively expanded! It’s lovely as a crust for fish, or a topping for soups, salads, or roasted veggies! We love sprinkling dukkah over a baked sweet potato with a bit of olive oil.
At SpiceTopia, our dukkah recipe includes cumin, black pepper, sesame seeds, fennel seeds, coriander seeds, and sumac berries.
Where’s the nuts? Our dukkah is actually nut free. Huh, you just said that dukkah is a spice and nut blend, so how is that dukkah? Making dukkah nut free allows for our kitchen to remain allergy friendly while allowing you to add the nut of your choice. Looking for hazelnut dukkah?. How about an almond dukkah? Or a walnut dukkah? Our Dukkah spice blend works with any nut -just chop up half a cup of nuts and add 2 tablespoons of our Dukkah Spice Blend.
How To Make Spiced Hazelnut Butter
Hazelnut Know-How:
- Roasted or Raw? Salted or Unsalted? It's all good! This recipe works with any type of hazelnuts. However, we recommend giving them a light toasting before starting for an extra layer of flavor.
- Skin or No Skin? Hazelnut skins can add a slightly bitter taste, so traditionally they're removed before blending. But fear not, it's an optional step! We've made this recipe both ways and haven't noticed a huge difference. If you do want to remove the skins, simply toast the hazelnuts, wrap them in a clean tea towel, and rub gently. The skins should come right off.
Spiced Hazelnut Butter Tips:
- Patience is Key: Hazelnuts transform magically during blending. They'll start out crumbly, then turn into a sandy paste. Keep pulsing and scraping down the sides until it becomes a creamy, smooth spread. This usually takes about 5 minutes.
- Flavorful Dip or Savory Addition: This spiced hazelnut butter is incredibly versatile. Enjoy it as a dip with apple slices or crudités, add a dollop to your next gravy for a unique twist, or thin it out and drizzle it over your favorite ramen. We even stirred into our pepper beef stir fry and it was amazing!
Let’s Get Cooking
- 8 oz roasted hazelnuts (see tip above)
- 1/4 tsp coriander seeds
- 1 tsp dukka
- 1/2 tsp Pacific sea salt
Preheat your oven to 350°F. Spread the hazelnuts on a baking sheet and sprinkle with salt. Toast for 4 minutes, then stir well.
Add the coriander seeds and dukka to the hazelnuts and toast for an additional 4-5 minutes. Be mindful not to burn the spices or nuts, as this will make the butter bitter.
Remove the nuts and spices from the oven and let cool slightly. If desired, remove the skins from the hazelnuts using the tea towel method.
Add all the ingredients to a food processor fitted with the blade attachment. Pulse for about 5 minutes, scraping down the sides as needed, until the hazelnut butter is thick, creamy, and smooth.
