How to make Hazelnut Butter

Silver spoon dipped in a small glass jar filled with hazelnut butter.

5 from 1 vote

This homemade hazelnut butter recipe is extremely easy to make with 1 ingredient only. No added oil, no sugar, no salt... just the delicious goodness of roasted hazelnuts blended into a luscious spread!

Prep Time25

Cook Time0

Total Time25

Course: Dessert

Cuisine: gluten free, Vegan

Servings: cups (approx.)

Calories: 942kcal

Author: Sylvie

Equipment

Food Processor

Ingredients

300 grams Raw Hazelnuts (skin on or off).

Instructions

Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit.
Place the raw hazelnuts on a large baking tray. Roast for 8 to 12 minutes or until their skin turn dark in colour and the nuts are fragrant and golden (See note 1). Remove from the oven and place on a cooling rack for 5 minutes.
If using unpeeled hazelnuts: working in small batches, transfer the hazelnuts over a clean kitchen towel. Vigorously rub the hazelnuts inside the towel to detach the skin. Separate the peeled hazelnuts and discard the leftover skin. Repeat until all the hazelnuts have been peeled (see note 2).
Place the peeled hazelnuts to the bowl of your food processor. Start blending on medium to high speed. The hazelnuts will first turn into crumbs then slowly turn liquid as the natural oils start to release.
Continue to blend for 5 to 10 minutes or until the hazelnuts have turn into a liquid paste. Stop every few minutes to scrape the sides and bottom of the bowl to get an even texture. The exact blending time can vary based on the strength of your food processor and the texture you are after (see note 3).
Transfer into a clean jar or airtight container and keep refrigerated for up to a month.

Notes

The exact time can vary based on your hazelnuts and oven so make sure to keep an eye on them to avoid burning.
if the skins don't seem to be coming off easily, it is usually a sign that the hazelnuts need to be roasted for a little bit longer. Fresh hazelnuts will also peel more easily than older ones. Don't worry if some of the skins stay attached unless you want to remove most of the bitterness and have a hazelnut butter that is lighter in colour.
You can blend the nuts more or less depending on the texture you are after (if you want it more smooth or keep small bits for extra crunch).

Nutrition