Instructions

1. Spread the raw hazelnuts over a rimmed cookie sheet lined with a silicon mat or parchment paper. Spread them in a single layer and roast the nuts in a 350-degree oven for 10-15 minutes. 
2. Remove the cookie sheet from the oven and allow the nuts to cool. Once cooled, you will need to remove the hazelnut skins from the nuts. The best way to do this is by rubbing the hazelnuts with a clean kitchen towel between your fingers. Rub the hazelnuts until the skins have rubbed off. 
3. Place the roasted and skinned hazelnuts into a food processor. Process for 60-90 seconds or until the hazelnuts are ground. Then, use a spatula to scrape down the sides of the food processor and place the lid back on the machine. Process until the nut butter turns into a creamy spread. 
4. Pour the hazelnut butter into an airtight container or glass jar and store at room temperature for up to a week. Store in the refrigerator for up to two weeks.