This simple homemade hazelnut butter recipe comes together with just one ingredient!
Making nut butter at home is easy and usually only requires a few ingredients, a baking sheet, and a food processor. Hazelnut butter is one of my favorite nut butters since it has a unique, decadent flavor. You can enjoy this nut butter as is or add chocolate and sweetener to it to make homemade Nutella!
How To Make Hazelnut Butter
For this recipe you will need two cups of hazelnuts, and optional sea salt.
Spread the hazelnuts over a rimmed baking sheet lined with a silicon mat or parchment paper. Spread them in a single layer and roast the nuts in a 350-degree oven for 10-15 minutes.
Remove the cookie sheet from the oven and allow the nuts to cool. Once cooled, you will need to remove the hazelnut skins from the nuts. The best way to do this is by rubbing the hazelnuts with a clean kitchen towel between your fingers. Rub the hazelnuts until the skins have rubbed off.
Place the roasted and skinned hazelnuts into a food processor. Process for 60-90 seconds or until the hazelnuts are ground. Then, use a spatula to scrape down the sides of the food processor and place the lid back on the machine. Process until the hazelnut butter is smooth and creamy.
Pour the hazelnut butter into an airtight container or glass jar and store at room temperature for up to a week. Store in the refrigerator for up to two weeks.
Tips & Variations
- Roasted vs Raw – Roasting the nuts is important for making a smooth nut butter. If you’d like to use raw nuts, you will need to dehydrate them for 8-10 hours and use a high-speed blender to blend the raw nuts until smooth. The raw nut butter will be grittier than roasted nut butter.
- Sweetened Hazelnut Butter – Add 1-2 tablespoons of maple syrup, honey, or coconut sugar to the nut butter to make a sweet spread.
- Chocolate Hazelnut Butter – Add 4 tablespoons of cocoa powder, 2-3 tablespoons maple syrup and 1-2 tablespoons of healthy fats (I like to use coconut oil) to the food processor. Sweeten to taste. Follow this recipe if you’re looking for a homemade nutella recipe!
FAQ
While you can use raw hazelnuts, roasting them before making the butter enhances the flavor. Roasting at 350°F (175°C) for about 10-12 minutes, until fragrant and golden brown, is recommended. Roasting also helps in removing the skins, which can be bitter.
Place the roasted hazelnuts on a clean kitchen towel and rub them gently to remove the skins. You can also place them in a bowl covered with a kitchen towel and shake vigorously. Some remaining skins are okay and won’t affect the butter’s taste.
You’ll need a food processor or a high-powered blender. A food processor is ideal, as the high oil content of hazelnuts can strain regular blenders.
Store the hazelnut butter in an airtight container in the refrigerator. Due to the natural oils, it might separate over time. Just give it a good stir before use.
When stored properly in the refrigerator, homemade nut butter can last for several weeks to a few months. Always perform a visual and smell check before using, and discard if it appears off or smells rancid.
Absolutely! Hazelnut butter can be a delicious substitute for peanut butter in most recipes. It adds a unique flavor profile that can elevate your dishes.
Hazelnuts are tree nuts, and like other nuts, they can trigger allergies. People with nut allergies should avoid hazelnut butter or any product containing hazelnuts.
Homemade Nut Butter Recipes:
PrintHow To Make Your Own Hazelnut Butter
Learn how to make your own hazelnut butter made with simple ingredients and no added sugar! This recipe is simple to make and is devious!
- Prep Time: 10-15 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: Condiments
- Method: Food Processor
- Cuisine: American
Ingredients
- 2 cups raw hazelnuts
- pinch of salt
- optional – 2 tablespoons maple syrup or your favorite sweetener
Instructions
- Spread the raw hazelnuts over a rimmed cookie sheet lined with a silicon mat or parchment paper. Spread them in a single layer and roast the nuts in a 350-degree oven for 10-15 minutes.
- Remove the cookie sheet from the oven and allow the nuts to cool. Once cooled, you will need to remove the hazelnut skins from the nuts. The best way to do this is by rubbing the hazelnuts with a clean kitchen towel between your fingers. Rub the hazelnuts until the skins have rubbed off.
- Place the roasted and skinned hazelnuts into a food processor. Process for 60-90 seconds or until the hazelnuts are ground. Then, use a spatula to scrape down the sides of the food processor and place the lid back on the machine. Process until the nut butter turns into a creamy spread.
- Pour the hazelnut butter into an airtight container or glass jar and store at room temperature for up to a week. Store in the refrigerator for up to two weeks.
Nutrition Facts
- Serving Size: 2 tablespoons
- Calories: 210
- Fat: 20g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
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