Homemade Hazelnut Butter Recipe {with Roasted Hazelnuts}

Move over Nutella! Hazelnuts deserve much more love and attention, and this easy hazelnut butter recipe is the perfect way to enjoy their uniquely nutty flavor. Plus, it’s seriously easy, uses very simple ingredients, and can be used any way you use peanut butter. It’s a must-try!

vintage jar of homemade hazelnut butter next to a spoon, tray of roasted hazelnuts, and a jar of in-shell hazelnuts.

When I saw my local Wilco selling whole hazelnuts for $6.50 per pound, I ordered 3 pounds immediately! Hazelnuts have such a distinct flavor, and I knew they’d blend up perfectly. I love making different natural nut butters at home, especially honey peanut butter, so the process is very familiar to me.

The only real difference is that you’ll need to remove the skins from the hazelnuts, which takes a minute. Otherwise, I think you’ll be pleasantly surprised to see how quickly and easily homemade hazelnut nut butter comes together!

vintage baking dish with hazelnuts and a jar of homemade hazelnut butter.

Why you’ll love this delicious homemade hazelnut butter recipe


  • So easy to make – I know most of us just grab the jars at the store, but making your own nut butter is very, very easy! Roast and blend the nuts, then flavor to your liking. That’s it!
  • Save money – This all depends on the cost of your ingredients, but most jars of hazelnut butter are very pricey! Small jars often cost over $10 each, which is way too much to spread on your toast every morning. Make your own to enjoy the flavor without the splurge!
  • Delicious hazelnut flavor – Hazelnuts have a uniquely delicious flavor that can make your PB & Js or desserts extra special. We savor every bite and love spreading it on our morning toast and English muffins!
  • Easy to customize – All you really need is hazelnuts and a pinch of salt, but you can add your favorite sweeteners, spices, and extracts to customize your flavor profile. You can even make a chocolate hazelnut spread similar to Nutella!

Equipment

To make your own hazelnut butter recipe, you’ll need:

  • Baking tray
  • Food processor or high-powered blender
  • Clean kitchen towel (if you need to remove hazelnut skins)
  • Mason jar or airtight container
vintage measuring cup with hazelnuts and bowls with salt and maple syrup.

Ingredients

  • Whole hazelnuts – I prefer to use raw hazelnuts as they haven’t already been roasted, but I used dry roasted for this batch, and they were fantastic! You can save a step and use blanched hazelnuts, which already have skins removed. Otherwise, you can use any quality you like. 
  • Sweetener (optional) – This isn’t required, but tastes amazing! I like to use maple syrup, honey, coconut sugar, or even vanilla sugar.
  • Pinch of salt – This is very important to bring out flavor.

How to Make Hazelnut Butter

1. Preheat your oven to 300 degrees F and line a half-sheet pan with parchment paper or a silicone mat.

2. Arrange your hazelnuts in a single layer on the sheet pan and roast for about 10-15 minutes. The goal is to warm the hazelnuts and bring out their natural oils. When they’re ready, you should start to notice their aroma wafting from the oven.

3. Remove from the oven and pour the roasted hazelnuts onto a clean dish towel. Rub as many of the skins off the nuts as you can, but don’t worry about achieving perfection. Just do what you can and move on.

4. Pour the hazelnuts into your food processor or high speed blender. Add a pinch of kosher salt. Blend for 2-3 minutes until the hazelnuts start to break into pieces. Stop occasionally to stir down the paste until it turns into a creamy nut butter. Take breaks every few minutes to avoid overheating your food processor. Continue blending until smooth and creamy.

5. Once blended smooth, taste the hazelnut butter and add more salt if desired. This is also a good time to add any sweetener you’d like. If adding the sweetener causes the nut butter to thicken and become clumpy, just keep blending until it reaches your desired smoothness. If you struggle to get it to smooth out, add a drizzle of oil (completely optional).

6. Transfer the hazelnut butter to a glass jar and store in an airtight container at room temperature if you use honey or sugar or in the fridge if you use maple syrup.

Storing Suggestions

Just like almond butter and peanut butter, you can store your homemade hazelnut butter at room temperature too as long as you use a shelf stable sweetener. Maple syrup should always be stored in the fridge, but honey, regular sugar, and coconut sugar can be stored at room temperature.

Make sure you use an airtight container. When properly stored, hazelnut butter can last for weeks or months at a time.

dripping hazelnut butter into a vintage jar.

Tips & Variations

  • Add cinnamon. Warm spices + nut butter = delicious every time. Add 1-2 teaspoons of high-quality cinnamon. It will take time for the flavor to come out, so let it rest until the next day to see if it needs more.
  • Make vanilla hazelnut butter. My vanilla bean powder adds a potent punch of vanilla flavor that would pair wonderfully with the toasted hazelnuts. Add 1/2 – 1 teaspoon per 2 cups of hazelnuts.
  • Add cocoa powder. Blend 2 tablespoons of cocoa powder into the mixture to make chocolate hazelnut butter. For extra flavor, add a small splash of vanilla extract!
  • Adjust the batch to your ingredients. You don’t need to overthink the measurements here. You can blend any amount of hazelnuts you want, although your food processor will do better with at least 1 cup. Skip the maple syrup or add more, add more salt if you want, add other flavors, etc. It’s very easy to customize.
  • Sweeten to taste. I love drizzling honey or maple syrup into homemade nut butters. After you drizzle, blend to combine, then taste to see if you want to add more. I usually add no more than 1/4 of sweetener per pound of hazelnuts.
  • Blend, blend, then blend again. If you let the nut butter blend longer than you think it will need, you’ll get the smoothest, creamiest texture. The grittiness will go away the longer you blend, and you’ll have the perfect spreadable hazelnut butter.
  • Add a little oil. There’s no harm in adding a small amount of oil to start the blending process or to smooth out the nut butter. I recommend only using about a tablespoon for a recipe this size as it can make the hazelnut butter extra liquid at the end.

How to Use Hazelnut Butter

Hazelnut butter is just like peanut butter, almond butter, cashew butter, etc. You can use it in exactly the same ways! Just be aware that it is more liquid than storebought peanut butter, so it won’t always do as well in recipes that call for Jif or Skippy.

  • Spread it over toasted honey wheat sourdough
  • Bake into cookies or granola
  • Stir into overnight oats
  • Make savory sauces and dressings
  • Add a dollop to your favorite smoothies and shakes
  • Whip into cream cheese frosting or buttercream
spoonful of homemade hazelnut butter on a white wooden table.

FAQs

Do you have to remove the skins before making hazelnut butter?

Keeping the skins can give the butter an earthy, slightly bitter flavor. I prefer to remove some of them, but don’t overthink it. You certainly don’t need to individually scrape the hazelnuts to clean them, but removing the majority of the skins can give you a milder, more pleasant flavor. 

 Why did my hazelnut butter seize up?

Once you add a liquid sweetener like maple syrup or honey, you might notice that the nut butter thickens and becomes clumpy. Don’t panic! Just keep blending, and it will start to smooth out.

Worst case scenario, add a drizzle of liquid oil to help loosen the nut butter so it breaks down better. If you have any hazelnut oil, this is a great way to use a little, but you can also use coconut oil, olive oil, etc.

Do you have to sweeten hazelnut butter?

Nope! Hazelnuts are delicious all on their own, and you can make a very delicious nut butter without any sweetener or sugar. I do recommend adding a small pinch of salt as it really brings out their natural sweetness and flavor in this hazelnut butter recipe, but you can certainly skip any added sugar.

More Hazelnut Recipes

  • Hazelnut Simple Syrup
  • Homemade Hazelnut Extract (coming soon)
  • Banana Hazelnut Bread (coming soon)
  • Hazelnut Butter Granola (coming soon)
antique ball jar with hazelnut butter next to whole hazelnuts.
vintage mason jar with homemade hazelnut butter.

Homemade Hazelnut Butter Recipe

Ditch the peanut butter and make a uniquely delicious treat with this maple-sweetened hazelnut butter recipe. It's smooth and creamy with an earthy, nutty flavor that pairs perfectly on toast, in cookies, baked into granola, and so much more.
No ratings yet
Cook Time 15 minutes
Blending Time 20 minutes
Total Time 35 minutes
Servings 16 servings
Calories 101 kcal

Equipment

  • Food processor or high-powered blender
  • clean kitchen towel (if you need to remove hazelnut skins)
  • mason jar or airtight container

Ingredients
  

Instructions
 

  • Preheat your oven to 300 degrees F and line a half-sheet pan with parchment paper or a silicone mat.
  • Arrange your hazelnuts in a single layer on the sheet pan and roast for about 10-15 minutes. The goal is to warm the hazelnuts and bring out their natural oils. When they’re ready, you should start to notice their aroma wafting from the oven.
  • Remove from the oven and pour the roasted hazelnuts onto a clean dish towel. Rub as many of the skins off the nuts as you can, but don’t worry about achieving perfection. Just do what you can and move on.
  • Pour the hazelnuts into your food processor or high speed blender. Add a pinch of kosher salt. Blend for 2-3 minutes until the hazelnuts start to break into pieces. Stop occasionally to stir down the paste until it turns into a creamy nut butter. Take breaks every few minutes to avoid overheating your food processor. Continue blending until smooth and creamy.
  • Once blended smooth, taste the hazelnut butter and add more salt if desired. This is also a good time to add any sweetener you’d like. If adding the sweetener causes the nut butter to thicken and become clumpy, just keep blending until it reaches your desired smoothness. If you struggle to get it to smooth out, add a drizzle of oil (completely optional).
  • Transfer the hazelnut butter to a glass jar and store in an airtight container at room temperature if you use honey or sugar or in the fridge if you use maple syrup.

Notes

Feel free to scale this recipe up or down. You can easily make a larger or smaller batch if you prefer. 
Adjust the sweetness to taste, or skip the sugar entirely! It’s entirely optional.
For extra flavor, consider adding a teaspoon of ground cinnamon or vanilla bean powder.
My 2 cups of hazelnuts blended down into just over 1 cup of hazelnut butter. There are approximately 16 tablespoons in a cup. This nutrition facts are based on consuming 1/16 of the final product.

Nutrition

Calories: 101kcalCarbohydrates: 4gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 18mgPotassium: 108mgFiber: 1gSugar: 2gVitamin A: 3IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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