Hazelnut Butter Recipe

A glass bowl filled with creamy peanut butter, with a spoon partially dipped in and a few nuts scattered around on a white cloth background.

5 from 1 vote

Get ready to turn raw hazelnuts into your new favorite creamy spread! This smooth Hazelnut Butter recipe is super easy and packs a punch of pure, nutty goodness. It’s just perfect for nut butter lovers looking to ditch the additives and keep it real in the kitchen.

Prep Time10

Cook Time12

Total Time22

Course: Sauces & Condiments

Cuisine: American

Diet: Diabetic, Gluten Free

Keyword: hazelnut butter

Servings: Tablespoons

Calories: 141kcal

Author: Bethany Galloway

Ingredients

3 cups raw hazelnuts
1/8 teaspoon salt more to taste

Instructions

Begin by roasting the hazelnuts. You can do this in the air fryer at 150°C for 12 minutes, OR in the oven at 200°C for 6-8 minutes, OR roast them in a pan on the stove for 6-8 minutes over medium-low heat.
3 cups raw hazelnuts
Remove the skins from the hazelnuts once they’re cool enough to handle by rubbing them between your fingers or with a kitchen towel. It’s okay if some of the skins are stubborn and stay on.
Blend the peeled roasted hazelnuts in a food processor until it is hazelnut butter. This will take about 10 minutes, starting at a medium speed, and increasing to full speed for the last 3 minutes. Occasionally scrape down the sides and under the blades as you blend. It will be chunky at first but will become the consistency of creamy peanut butter when it’s ready.
Add the salt and blend for 30 more seconds.
1/8 teaspoon salt

Notes

This recipe makes about 1 cup of hazelnut butter.

Powerful processor: A good food processor is crucial. It needs to handle running for a while without overheating. A standard blender may not be powerful enough.

Skin removal: Getting rid of the skins reduces bitterness, but it's okay if some remain.

Patience is key: The first time I made this I didn't do it quite long enough - I didn't know better! The second time I just kept my food processor going and I couldn't believe how much oil was released, and how smooth it got. If yours is still not shiny and smooth, keep going!

Storage instructions

Airtight container: Keep your hazelnut butter in a glass jar or any airtight container to maintain freshness.

Refrigerate: Storing it in the fridge can extend its shelf life up to a month.

Room temperature: If you prefer it a bit softer for spreading, it’s okay to keep it at room temperature for a week or so.

Stir before use: Natural oils may separate, so give it a good stir before you dig in.

Nutrition