Black Sea Hazelnut Spread
Karadeniz Fındık Ezmesi
This rich, velvety hazelnut spread delivers intense nutty flavor with hints of caramel and a luxuriously smooth texture. The dark brown paste gleams with natural oils and spreads easily on bread or pastries. It's the perfect homemade alternative to store-bought spreads, showcasing Turkey's world-famous Black Sea hazelnuts.
Ingredients
Instructions
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Roast the hazelnuts
Preheat oven to 180°C and spread hazelnuts on a baking sheet in a single layer. Roast for 12-15 minutes until golden brown and fragrant, shaking the pan every 5 minutes for even browning. The skins should crack and the nuts should smell deeply toasted. Do not let them burn or turn dark brown.
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Remove hazelnut skins
While hazelnuts are still warm, wrap them in a clean kitchen towel and rub vigorously for 3-4 minutes to remove most of the papery skins. Pick out any remaining stubborn skins by hand - removing about 80% is sufficient. Do not worry about removing every single piece of skin.
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Cool completely
Spread the skinned hazelnuts on the baking sheet and let them cool completely at room temperature for 15-20 minutes. They should feel cool to the touch before processing. Do not process while warm as this will create a gritty texture instead of smooth paste.
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Initial processing
Place cooled hazelnuts in a food processor and pulse in 10-second intervals for 2-3 minutes until they form coarse crumbs that look like breadcrumbs. Scrape down sides between pulses to ensure even processing. Do not run continuously at this stage or the motor may overheat.
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Process into paste
Continue processing continuously for 3-5 minutes until the hazelnuts form a thick, chunky paste that clumps together. The mixture should look wet and start releasing natural oils. Do not stop too early - the paste needs to reach this oily stage for smooth final texture.
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Add seasonings
Add powdered sugar, vanilla extract, and salt to the paste and process for 30 seconds to combine. Scrape down sides and process for another 30 seconds until evenly mixed. Do not add liquid ingredients before this stage or the paste will not form properly.
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Final blending
With processor running, slowly drizzle in sunflower oil and process for 2-4 minutes until the spread becomes smooth and creamy like thick peanut butter. Stop and scrape sides every minute for even texture. Do not add more oil unless the mixture remains very thick after 4 minutes of processing.
Tips
Cooking Tips
For extra smooth texture, pass the finished spread through a fine mesh sieve or process an additional 2-3 minutes until completely silky. The key is patience during blending.
Alternatives
Replace sunflower oil with hazelnut oil for more intense flavor, or use honey instead of powdered sugar for a more natural sweetness and slight floral notes.
Serving & Storage
Serve on warm Turkish bread, crackers, or use as filling for pastries. Store in sealed glass jar in refrigerator for up to 1 month - let come to room temperature before serving for best spreadability.
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