If you've ever wondered How to Make Hazelnut Butter at home, it's super easy, and you can have a creamy batch ready in about 30 minutes. The flavor is rich, smooth, and honestly better than anything you'll find at the store. Roasting the hazelnuts boosts their natural sweetness and gives you a delicious spread for toast, oatmeal, smoothies, or baking.
You don't need any special ingredients or fancy equipment to make this. Just roasted hazelnuts and a good blender or food processor are enough to get that smooth, creamy texture. The key is letting the machine run long enough so the natural oils release and turn the nuts into butter. I like to let it blend a little longer once it starts to loosen up because that's when it becomes really smooth and creamy.
One of my favorite things about homemade hazelnut butter is how versatile it is. You can keep it simple or mix in cocoa, vanilla, or a pinch of cinnamon if you want to change the flavor. It also stores really well, so you can make a batch ahead of time and use it throughout the week on toast, in smoothies, or even as a quick snack straight off the spoon.
If you love homemade nut butters, you can easily switch things up by trying others like Almond Butter, Cashew Butter, or even Coconut Butter. Each one has its own flavor and texture, and the process is pretty similar, so once you get the hang of it, you can make all of them at home with almost no effort.
Hazelnut Butter Ingredients
- Hazelnuts: Raw hazelnuts work great for this recipe because roasting improves their flavor and helps them blend more easily. They almost always come with the skins on, and that's totally fine since most of it will rub off after roasting. If your hazelnuts are already roasted, you can skip the roasting step entirely. The butter will still turn out well, but the flavor may be a little different depending on how they were roasted. You can also make this with completely raw hazelnuts, but the blending process usually takes longer and the flavor is more mild. This recipe also works great with other nuts like almonds, cashews, or pecans.
- Salt: Optional, but a small pinch can really boost the flavor. Start with a little and add more to taste at the end so you can control how salty it gets.
Find the full recipe with exact measurements in the recipe card below.
How to Make Hazelnut Butter
- Preheat the oven to 350°F (180°C) and place the hazelnuts on a baking sheet. Lining it with parchment paper is optional.
- Bake for 10-15 minutes, until they smell toasty and turn golden.
- Let them cool for about 10 minutes, then rub them in a clean kitchen towel to remove most of the skins.
- Place the hazelnuts in a food processor or high speed blender and blend until they go from crumbs to a thick paste and finally a completely smooth, creamy butter. Stop once or twice to scrape the sides. This usually takes about 5 minutes, depending on your machine.
- Add salt if you want, and blend a few seconds more to mix it in.
- Transfer the hazelnut butter to a jar, let it cool, and store it until you're ready to use it.
How to Store Leftovers
- Room temperature: Store it in an airtight jar for up to 2 weeks. Keep it in a cool, dark place and make sure the lid is tightly sealed.
- Refrigerator: It lasts about 1 month in the fridge. It may firm up a little, so let it sit at room temperature for a few minutes or stir it until it softens.
- Freezer: You can freeze it for up to 3 months. Freeze it in a sealed container, then thaw it in the fridge overnight and stir well before using.
How to Use Hazelnut Butter
Hazelnut butter is super versatile, so you can enjoy it in lots of different ways. Spread it on toast, drizzle it over Vegan Oatmeal, or add a spoonful to your morning smoothie for extra creaminess. It's also great with fresh fruit, especially apples and bananas.
If you like baking, you can use it in cookies, brownies, or homemade chocolate hazelnut treats. You can also swirl it into pancake batter or even mix it into yogurt for a nutty flavor boost. And of course, you can always grab a spoon and enjoy it straight from the jar!
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How to Make Hazelnut Butter
Ingredients
- 2 cups raw hazelnuts
- ¼ teaspoon salt, optional
Instructions
- Preheat the oven to 350°F (180°C) and spread the hazelnuts on a baking sheet. You can line it with parchment paper if you want easier cleanup, but it's optional.
- Bake for 10-15 minutes, or until they smell fragrant and turn golden.
- Let them cool for about 10 minutes, then transfer the hazelnuts to a clean kitchen towel and rub them together to remove as much of the skins as possible. Discard the loose skins.
- Add the hazelnuts to a food processor or high speed blender and blend until smooth. They will first turn into crumbs, then a thick paste, and finally a creamy butter. Stop once or twice to scrape down the sides and avoid overheating the machine. This usually takes about 5 minutes, depending on your food processor or blender.
- Add the salt, if using, and blend for a few more seconds until fully mixed. Taste and add more salt if needed.
- Transfer the hazelnut butter to a clean jar, let it cool completely, then cover and store until ready to use.
Notes
- Store in an airtight jar at room temperature for up to 2 weeks.
- Or keep in the fridge for about 1 month; it may firm up slightly, so let it sit at room temperature or stir to soften.
- You can also freeze it for up to 3 months and thaw in the fridge overnight before using.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be. Cooking is my passion, my creative outlet, and my favorite way to connect with others.