80% hazelnut butter Calories

The oil usually separates naturally from the ground hazelnuts, especially when the jar has been sitting undisturbed. Stir it back in before serving; an oily layer by itself is not a sign that the butter has spoiled.

Usually, a cool, dry cupboard is suitable unless the package says otherwise. Refrigeration can make 80% hazelnut butter firmer and harder to spread, so follow the storage directions on the jar and keep the lid tightly closed.

Yes. You can add 80% hazelnut butter to cookies, cakes, and brownies for a roasted hazelnut flavor. Stir it thoroughly first, since separated oil can change the texture of the batter and make a recipe greasy.

Often, yes. Use it in a similar amount in sandwiches, sauces, or baking, but expect a more pronounced hazelnut flavor. Its sweetness and thickness may differ from the peanut butter in the original recipe, so adjust the other ingredients to taste.

Yes. A spoonful blends well into smoothies with banana, cocoa, or oats and adds a rich hazelnut taste. Blend it with the liquid ingredients rather than stirring it in afterward, which helps prevent oily streaks.

A stale, bitter, or paint-like smell or taste can indicate that the hazelnut oils have turned rancid. Natural oil separation is different: stir it in and smell or taste the product before deciding it has spoiled.

It can be a nourishing choice: hazelnuts provide unsaturated fats, fibre, and other nutrients. It is also energy-dense, so a modest amount works well as part of a meal or snack rather than as an unlimited dip.

Stir the oil back into the jar first, then spread a small amount with a warm knife or mix it with a little liquid in a separate bowl. Avoid heating the whole jar, which can affect its quality.

Yes, freezing is possible, though it may become firmer and need stirring after thawing. Use a sealed, freezer-safe container and leave a little room at the top; thaw it in the refrigerator before bringing it back to a spreadable consistency.