Roasted Hazelnut Butter
This homemade roasted hazelnut butter is a very simple, easy recipe made with only one ingredient. Silky smooth, velvety, creamy, slightly sweet, and absolutely delicious, perfect for baking, spreading, or snacking.
Silky Hazelnut Butter
As a nutrition consultant and chef, I’m on a mission to show people that healthy eating doesn’t have to be complicated or flavorless. I love nut butters because they are such a versatile ingredient. Hazelnut butter, in particular, has a special place in my kitchen. Hazelnuts are my favorite nuts, since they grow abundantly in Europe. We used it a lot in many recipes when I was growing up in Poland. It’s one of those ingredients that can elevate almost any recipe, from cookies to tarts, breads, or even just a spoonful straight from the jar.
Why You’ll Love This Recipe
- Is indulgent but healthy.
- You control the quality of the nuts, avoid preservatives, and can adjust the texture to your liking when you make it at home.
- It’s a one-ingredient wonder when roasted properly: just hazelnuts. That’s it.
- Transforms into a creamy, dreamy spread that feels decadent but is surprisingly simple to make.
Ingredients for Roasted Hazelnut Butter
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Did you know?
Roasting transforms them from mild to intensely aromatic, bringing out their natural sweetness. They pair beautifully with chocolate, star in European desserts, and their hardy trees can live up to 80 years. And fun fact, hazelnuts are part of the birch family, which explains their earthy, woodsy aroma chefs love.
How to Make Roasted Hazelnut Butter
1. Roast the hazelnuts
Spread raw hazelnuts on a baking sheet. Roast at 350°F (175°C) for 10–12 minutes, shaking the pan halfway through.
They’re ready when:
- The skins crack and blister.
- A strong nutty aroma fills your kitchen.
- They look slightly golden.
2. Remove the skins
This step matters because the skins are bitter and can make the butter gritty.
- Transfer the hot hazelnuts to a clean kitchen towel.
- Gather the towel around them like a pouch.
- Rub vigorously for 20–30 seconds.
Most skins will fall off. Some stubborn bits may stay—that’s normal and totally fine. The goal is mostly skinless, not perfect.
3. Blend the hazelnuts
Place the warm, skinless hazelnuts into a food processor.
Stage 1: Coarse crumbs: Hazelnuts chop into tiny pieces.
Stage 2: Wet sand: The oils begin to release.
Stage 3: Thick paste: It looks almost like dough.
Stage 4: Glossy, looser paste: It begins to move around the bowl more smoothly.
Stage 5: Creamy hazelnut butter: It becomes silky smooth, creamy, slightly sweet and absolutely delicious. This takes 5–10 minutes, depending on your food processor. Scrape the sides every minute or so. At the end, the butter should pour off a spoon like warm caramel.
Are Hazelnuts Good for You?
Yes! Hazelnuts are full of heart-healthy fats, fiber, and minerals. They’re nourishing and provide a natural source of energy, making them a great addition to snacks, breakfast spreads, or even desserts. But the real magic here is that when roasted and blended into butter, they become irresistibly silky, smooth, and creamy.
Chef Angie’s Tips
- Toast your hazelnuts lightly but don’t over-roast, they can turn bitter.
- Use a high-powered food processor, such as a Vita-Mix, for the smoothest texture.
- If your butter is too thick, you can pulse in a teaspoon of neutral oil like avocado or hazelnut oil.
- Scrape down the sides regularly to ensure every bit of nut becomes buttery.
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Ways to Serve
- Spread it on warm toast, swirl it into oatmeal, add it to smoothies, or bake it into cookies, pies, and tarts.
- Spread it onto pancakes or waffles.
- Spread it on gluten-free sourdough or gluten-free sandwich bread.
- It’s also fantastic as a filling for crepes or as a drizzle over fruit.
- I often enjoy it straight from the jar with a little jelly; sometimes a little indulgence is necessary, and this is one of the best!
- Added to energy balls
- Swirled into yogurt bowls or yogurt parfaits.
Storage
Store your homemade hazelnut butter in an airtight container at room temperature for up to two weeks or in the fridge for a longer shelf life. Stir before each use if the oils separate slightly; it’s natural and doesn’t affect the flavor.
Equipment
- Baking sheet for roasting
- Vita-Mix
- A spatula
- Kitchen towel
FAQ
Q: Can I sweeten my hazelnut butter?
A: Absolutely! You can add a small amount of honey, maple syrup, or a pinch of salt to taste.
Q: Can I make it without a food processor?
A: A high-speed blender can work, but a food processor is ideal for achieving that silky smooth, creamy, slightly sweet and absolutely delicious texture.
Q: Can I add flavors?
A: Yes! Vanilla extract, cocoa powder, or cinnamon are excellent additions for a flavor twist.
If you loved learning how to make hazelnut butter at home, share this recipe with your friends, pin it for later, and don’t be shy, experiment with it in your own kitchen!
Homemade Hazelnut Butter has become a staple in my kitchen, and I hope it becomes one in yours too. Whether you’re baking, spreading, or simply enjoying a spoonful straight from the jar, you’ll appreciate how satisfying it is to make something so wholesome and versatile with just one ingredient.
Roasted Hazelnut Butter
Equipment
- Cookie sheet
- Kitchen towel
Ingredients
- 2 cups Hazelnuts
Instructions
- 1. Roast the hazelnutsSpread raw hazelnuts on a baking sheet. Roast at 350°F (175°C) for 10–12 minutes, shaking the pan halfway through.They’re ready when:The skins crack and blister.A strong nutty aroma fills your kitchen.They look slightly golden.2. Remove the skinsThis step matters because the skins are bitter and can make the butter gritty.Most skins will fall off. Some stubborn bits may stay—that’s normal and totally fine. The goal is mostly skinless, not perfect. Transfer the hot hazelnuts to a clean kitchen towel. Gather the towel around them like a pouch. Rub vigorously for 20–30 seconds.3. Blend the hazelnutsPlace the warm, skinless hazelnuts into a food processor.Stage 1: Coarse crumbs: Hazelnuts are chopped into tiny pieces.Stage 2: Wet sand: The oils begin to release.Stage 3: Thick paste: It looks almost like dough.Stage 4: Glossy, looser paste: It begins to move around the bowl more smoothly.Stage 5: Creamy hazelnut butter: It becomes silky smooth, creamy, slightly sweet and absolutely delicious. This takes 5–10 minutes, depending on your food processor. Scrape the sides every minute or so. At the end, the butter should pour off a spoon like warm caramel.
Nutrition
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