Barb Faulke: Hi! My name is Barb Faulke and I own and run Freddy Guys Hazelnuts. We have 160 acres of Hazelnuts in the mid-valley Willamette Valley of Oregon. I decided five years ago to develop my own business. So, what I do is monitor and watch the entire production of my Hazelnuts, as they come down the line and what that means is I my own grower; I am on the tractors, I am fertilizing, I am harvesting and then we bring the hazelnuts and I monitor their every step of production. We have in shell, we have Raw Kernels and we have our own Shelly mine. I roast my own hazelnuts, I dice my own hazelnuts, they are sorted at least five times through the process and I am at resorting table with the teenagers that I hire, but we have a great batch of kids that works with us from the neighborhood.

Today, I am going to show you how to make hazelnut butter and there is just literally nothing to it. My hazelnut butter is pure hazelnuts; this is what the end product looks like. My hazelnut butter is fairly smooth when you do it yourself in a home blender, it’ll not be quite smooth we -- my butter maker works for like ten hours. And by the time its done, you can measure the microns in the hazelnuts, you are going to get a thicker result on that, but you just pour it in your mixture blender and turn it on. The hazelnuts are starting to turn now and what that means is that this machine is breaking the Shells to point that its releasing its oils and when I turn it back on, the oils will be come more and more smooth. Mine is smooth because its being blended for so many hours, but you are going to get a nice chunky hazelnut butter here and its about 30 more seconds of blending and just put it in your cuisinart or to your vita-mix and just go and what will happen is first you will crumble it and then will be like white crumble and the Shells are breaking and then suddenly all of the oil becomes released and it will become smoother and smoother the longer you let it run. So, you can go as long as you want, you might it like this or you might like it smoother like mine it really depends on what you are going to do with it.

So, I’m turn this backs on and finish the butter. Okay, that’s what we are looking for, we have a nice butter so, and we’ll turn this off. It’s very important that you remember to make hazelnut butter with drivers to hazelnuts. I have a stain light that we use in our farm production; a stain light measure some moisture content with in 100 of percent and the moisture in my roasted hazelnuts is 0.01. So, there is no water in hazelnut butter, if you had tried to grind the raw hazelnuts, you’ll get a nice smash like what we used to for the milk. You will not get better. So that’s an important that a lot people don’t understand. So here is my hazelnut butter, and I’m just going to spoon it our and to the butter that is already prepared in my more commercial kitchen at home. And hazelnut butter has a lot of oil, it’s real high in calcium, it’s high in phytosterols, it’s the -- one of the highest natural sources of full gassed, which is important thing for neural two developments for babies.

Now if you want to turn hazelnut butter in to delicious coco spread I do that and literally, started with something too small as these tiny tubs and when I first decided to do it, all I do is add equal portions of sugar and I put two tablespoons of sugar and two tablespoons of coco, when I make it to approximately eight ounces of the hazelnut. So, there was two coco and two sugars and strip and what we you are going to end up with is what I call coco butter. This is originally, what the new tele company and Nutella company in Italy made when they started, I think about 50 years ago after world war two. They are now a huge factory. in fact they use the Nutella company uses much of the hazelnut product and 05:04. that’s how popular in Nutella and you can make it fresh, you are self in your otwn kitchen by siple adding coco and sugar to your own hazelnuts.

Here I’ve put it into a bowl, so that you can see it better and so that I wouldn’t have as much trouble actually mixing that this could be transferred back into a container when you are done and it should be stored in the refrigerator. Hazelnuts remember are frajiel, they have those fragile oils and if you keep them cook, they’ll last in your refrigerator for up six months to nine months, but if you leave on a hot counter top you really need to eat them up with in about two months. So, this could be transferred again back in to the small container and put into the refrigerator. Thank you for coming, that was hazelnut butter and what I called hazelnut coco butter I sell it. I am Barbe Faulke at freddyguys.com and thank you very much to everydaydish.tv.