This spread is so versatile! It’s great, of course, on toast but it is also lovely rippled through overnight oats or used as a dip for raw vegetable crudités. Don’t worry if it starts to look a little oily, excess oil will rise to the surface once it settles in the jar, but this helps to preserve the nut butter. It should keep in your cupboard for about six weeks.
Spread the nuts on a baking tray lined with baking parchment and roast in the oven for 10 minutes at 190C. Allow to cool, then place in a food processor with the hazelnut or groundnut oil and brown sugar (if using).
Blend to a fairly smooth paste. Place in a serving bowl to use as a dip or pour into a large sterilised jar with a tight-fitting lid if saving for later use.
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