Homemade Hazelnut Butter
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This one-ingredient hazelnut butter recipe is ready to go in minutes and couldn’t be easier to make. Plus, it’s creamy, smooth, and perfect for spreading, swirling, or dipping!
Love this? Try my Almond Butter and Homemade Nutella.
Table of contents
Why You’ll Love It
I’m a huge fan of nut butters, and this creamy hazelnut butter is absolutely delicious.
It’s smooth, spreads like a dream, and is ready to go in under 30 minutes!
It’s not just a breeze to make. It’s also loaded with vitamins, minerals, and healthy fats that your body will love!
If that wasn’t enough, it’s also 100% vegan-friendly, gluten-free, and contains just a single ingredient.
Ingredients You’ll Need
Raw hazelnuts: This hazelnut butter needs just a single ingredient! Hazelnuts are packed with antioxidants, healthy fats, vitamins E and B6, folate, potassium, zinc, and phosphorus. Now that’s what I call a superfood! Roasting raw hazelnuts helps to release the oil from the nuts, making them easier to blend into a smooth and creamy butter.
How to Make Homemade Hazelnut Butter
Step-by-step overview. Full ingredients and instructions are in the recipe card below.
Preheat the oven: Before you start, preheat your oven to 350°F (175°C).
Prepare and roast the hazelnuts: Spread the hazelnuts in a single and even layer on a baking sheet (photo 1). Roast them for about 8-10 minutes until they’re fragrant and the skins are blistered. Just don’t over-roast them, as they’ll become too bitter.
Cool the hazelnuts and remove the skin: Let the hazelnuts cool until they’re safe to handle. Then, rub them between your hands to remove some of the skin (photo 2). If you can’t get it all off, that’s cool (it’s all extra fiber!).
Blitz your roasted hazelnuts: Place the hazelnuts in a food processor (photo 3) or blender and grind the nuts on high power. They’ll turn into a coarse meal and then start to clump together (photos 4 and 5). After several minutes, you’ll have a smooth and creamy hazelnut butter. I find that this process usually takes between 5 and 10 minutes (photo 6).
Transfer and store the hazelnut butter: Transfer your hazelnut butter to an airtight container and enjoy!
Variations
- Nutella: You can easily mix this hazelnut butter with cacao powder, cashews, and dark chocolate to create the ultimate vegan Nutella!
- Vanilla Powder: Gives this hazelnut butter a light but slightly sweet taste.
- Maple Syrup: For a hint of sweetness (that’s 100% natural!). It’ll give your hazelnut butter a looser consistency and a caramel-like flavor. Agave or honey works too!
- Sea Salt: Adds a sharp flavor to your butter that’ll bring out the natural nuttiness of the mixture.
- Cinnamon: To make a fall and winter-inspired hazelnut butter, use a pinch of spicy cinnamon to bring warmth and woodiness to the recipe.
- Instant Coffee: Folding coffee into this recipe will make it sharp and bold. So, I recommend sticking with medium roast to avoid overwhelming the balance of flavors.
How to Use Hazelnut Butter
- Dessert: Mix hazelnut butter into baked goods, pour it over ice cream, or drizzle it over cottage cheese with fruit.
- Energy Balls or bars: Switch peanut butter for hazelnuts in these no-bake energy balls for a satisfying meal prep snack.
- Cookies: I love using hazelnut butter in chickpea cookies or gingerbread to switch up the flavor profile.
- Toppings for Granola or Overnight Oats: Jazz up a bowl of overnight oats by mixing in this hazelnut butter, drizzling it over pancakes, or stirring it through granola!
- Smoothies: A spoonful of nut butter will up the calories in a breakfast smoothie while bringing healthy fat to the mix.
How to Store
You should store your hazelnut butter in an airtight container in a cool, dry place for up to 2 months.
I don’t recommend storing it in the fridge as it’ll harden and become tricky to spread.
If you try this homemade hazelnut butter recipe, please leave a comment and a rating and let me know how much you liked it!
Homemade Hazelnut Butter
Ingredients
- 2 cups raw hazelnuts - see note 1
Instructions
- Preheat your oven to around 350°F (175°C).
- Spread the hazelnuts in a single layer on a baking sheet. Roast them for about 8-10 minutes or until they’re fragrant and the skins are blistered (Note 2). Shake the pan halfway through to ensure they roast evenly.
- Remove the hazelnuts from the oven and let them cool. Once cool enough to handle, rub them between your hands to remove some of the skin. If some skin remains, it is fine (it’s all extra fiber).
- Place the hazelnuts in a food processor or blender. Grind the hazelnuts on high power. First, they will turn into a coarse meal, then slowly start to clump together and, after several minutes, turn into a smooth and creamy butter. This process may take anywhere from 5 to 10 minutes, depending on your machine. Stop and scrape down the sides as necessary (Note 3).
- Transfer the hazelnut butter to an airtight container and store it at room temperature in a dark place for up to two months. It’s not necessary to keep it in the fridge. In fact, it will become harder and not as spreadable.
Notes
Nutrition
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