3/8 c hazelnuts 1/2 c butter 1/4 c oil 1/4 c maple syrup 1/4 c noninstant powdered milk
Instructions
MAPLE NUT BUTTER Roast nuts. Chop fine. Process butter, syrup, oil, and milk until smooth. Add nuts and pulse. Store refrigerated. Makes 1 1/3 C. (Make honey-peanut with 3 Tbsp. honey and no maple syrup)