Main image of Homemade Hazelnut Butter

Homemade Hazelnut Butter

18 min

Homemade staple

Make-ahead

10 ingredients or less

Pantry-ready

We have already featured blended hazelnuts in our vegan Nutella recipe, but plain hazelnut butter is also incredibly tasty on its own! Enjoy it on toast, in oatmeals, or as part of a dessert recipe. Especially the combination with chocolate is one that can't be missed!

Servings

(1 Tbsp per serving)

Total

18 min

Prep

7 min

Cook

11 min

Contains

Treenut symbol

tree nut

Free from

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 3 cups (405 g)
    raw blanched hazelnuts*
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Directions

  1. Preheat the oven to 350°F (180°C).
  2. Spread the hazelnuts onto a baking tray and bake for 9 - 10 minutes, until lightly golden and fragrant, stirring once halfway. Be careful not to overcook, as the nuts continue to 'cook' even when taken out of the oven.
  3. Place the toasted hazelnuts in a food processor** (ideally 600W or higher).
  4. Blend on high for 4 - 5 minutes, stopping occasionally to scrape down the sides, until a nut butter consistency is formed.***

Notes

  • * If your hazelnuts are unblanched, and have the brown skin still on, you'll have to remove the skin after you take them out of the oven. When cooled enough to handle, pick up the hazelnuts a handful at a time and rub firmly between the palms of your hands so the skin falls off. Alternatively, the hazelnuts can be rubbed in a clean kitchen cloth. Toss the hazelnuts back and forth between both hands so the skin falls from between your fingers.
  • ** Using a blender for this is not advised, as there is not enough liquid. A food processor is better suited for a dryer mixture, such as this.
  • *** The mixture will go from crumbly to smooth over this time. During this time, you may even notice the mixture form into a sticky ball hitting the sides of the food processor, and this is normal. If you continue for another few minutes you'll see it turn into smooth and creamy nut butter. The longer you can blend it, the smoother it'll get. If your food processor isn't very powerful, you may need to blend it for an extra 5 minutes to achieve the desired consistency or consider adding a bit of vegetable oil or coconut oil to help the process along. If you notice the mixture heat up too much, let it rest to cool slightly so as to not damage your food processor.

Storage

  • Store in an airtight container or mason jar in a cool, dry, and dark place for up to one month. Store in the fridge for up to three months.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Abby - Jan. 22, 2022, 9:54 p.m.

I have just made this incredible Hazelnut butter! For the longest time I've wanted to make it, tried different recipes but this is by far the best!!
I came up with a little trick in getting the skins off of the hazelnut, I just used my spatula and rubbed the top of the hazelnuts with it, most of the skins came off.

Curious question - my batch this round is little grainy, drippy-smooth but grainy. Is this common?
Once again, thank you for this incredible recipe! I love learning new tricks/tips from you!

PUL Team - Jan. 26, 2022, 5:52 a.m.

Hey there, Abby, we're so glad the hazelnut butter was enjoyed! A lovely trick as well. We find that with hazelnut butter especially, the key is to a smooth texture is to ensure the skin is removed and allow the nuts to mix for longer. You could also try adding a tbsp or so of coconut or vegtable oil. This can help to make it a bit more creamy and less grainy 😊


Romane - Jan. 7, 2022, 10:43 a.m.

It was the first time that I tried to make my own nut butter, what an adventure ! I was not sure that my food processor could do it. And I succeeded! It was really good !

PUL Team - Jan. 7, 2022, 5:09 p.m.

So exciting to hear, Romane! Thanks for taking the time to share the lovely review 😊


Cheye - Dec. 27, 2021, 9:18 p.m.

Can I use pre-roasted and canned hazelnuts? They are the only option I can find.

PUL Team - Dec. 28, 2021, 8 a.m.

Hi Cheye, thanks for the question! We prefer roasting fresh nuts although using pre-roasted will do if that's most accessible. It might make for a slightly chunkier hazelnut butter, which is nice too 🙂 We'd recommend heating the nuts up a tad in the oven before blending (if they're not already roasted as much) or adding a neural oil to help them blend smoother. We hope this helps for now and you enjoy the recipe if you're able to give it a try!


farhad khan - Dec. 24, 2021, 5:15 a.m.

wow! thank you so much to share a great recipes in sweets and others . i like your work very much. your work is very great plz keep it up. thank you again share details in article on this site .

PUL Team - Dec. 24, 2021, 5:46 a.m.

Aw thank you for the kind words, Farhad, it means so much!