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Print this Recipe    Honey Hazelnut Butter

Honey-Hazelnut Butter

1 1/2 cups (7 1/2 oz.) toasted hazelnuts, cooled, some of skins rubbed off
1 1/2 sticks (3/4 cup) butter, room temperature
1/2 cup honey
1/2 teaspoon. pumpkin-pie spice (cinnamon, ginger, nutmeg. cloves)

Pulse nuts in a food processor until finely chopped. Add remaining
ingredients and process just until blended.

Makes 2 cups. Store in refrigerator up to 1 month.

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