Roasted Hazelnut Butter

A glass jar filled with creamy hazelnut butter and a gold spoon, sits on a wooden board. Whole and chopped hazelnuts are scattered nearby, with an orange cloth in the background.

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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.

Prep Time15

Cook Time10

Total Time35

Course: Condiment

Cuisine: European

Keyword: Roasted Hazelnut Butter

Servings:

Calories: 75kcal

Equipment

Cookie sheet
Vita-mix
Rubber Spatula
Kitchen towel

Ingredients

2 cups Hazelnuts

Instructions

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.
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 hazelnuts
Place 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