A few tablespoons of Frangelico or another hazelnut liqueur will boost the butter's flavor, but its use is entirely optional.
- 1/2 cup unbianched hazelnuts
- 8 tablespoons (I stick) unsalted butter, softened
- 2 tablespoons packed light brown sugar
- 2 tablespoons Frangelico or other hazelnut liqueur (optional)
The Night Before
Position a rack in the middle of the oven and preheat to 375 degrees F. Spread the hazelnuts in a single layer in a shallow metal pan and toast them, stirring once or twice, until lightly browned and fragrant, 8 to 10 minutes.Wrap the hot hazelnuts in a clean towel and let steam for I minute. Rub the towel-wrapped hazelnuts vigorously between your palms to remove as much of their skins as possible. Shake the nuts in a colander to separate them from the skins. Let cool completely Store airtight at room temperature.
In the Morning
Coarsely chop the hazelnuts. In a bowl, stir together the hazelnuts, butter brown sugar and the liqueur, if using. Use the buffer within an hour or so, or the hazelnuts will become soft.
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