GENERAL DIRECTIONS

FOOD PROCESSOR: Place roasted hazelnuts in food processor container with all-purpose blade. Process to coarse butter texture, about 3 minutes. Gradually add sugar, salt or other ingredients through feed tube. Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes.

BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed. Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary. When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved. Gradually add other ingredients and blend on low until thoroughly mixed.

FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter.

NATURAL HAZELNUT BUTTER:

Follow general directions. Makes 1 cup butter. Natural hazelnut butter will be dark brown in color, due to the presence of some skins.

CHOCOLATE HAZELNUT BUTTER:

Follow general directions. Makes 1-3/4 cups butter.

CINNAMON & SPICE HAZELNUT BUTTER:

Follow general directions. Makes 1-1/4 cups butter.

NOTE: These butter recipes are for "old fashioned" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur. Shelf life is about 3 months in the refrigerator.

Soften butter or margarine until just workable. Add other ingredients and thoroughly blend together. Serve at room temperature to top fish, chicken or warm vegetables. Will top six salmon steaks generously.

Place hazelnuts in a single layer in a 9- to 10-inch wide pan and bake in a 350 oven until golden throughout (cut one in half to check color) 10 to 12 minutes. Let nuts cool. To remove skins, place nuts in a clean towel and rub gently to loosen peel. The nuts do not need to be completely skinned. Place nuts in a food processor or blender. Whirl, pulse on and off, just until finely chopped; do not whirl into a paste. In a bowl, combine honey and nuts; mix to blend. Serve, or pack into small containers and cover. Store in cool place up to 1 month.

Coarsely chop the hazelnuts. In a food processor or blender, finely grind about 1/3 of the nuts at a time, until mealy. Add egg whites, powdered sugar and liqueur. Blend until paste forms. Wrap and store in a covered container, up to 2 weeks.

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