How to Make Hazelnut Butter

Spoon scooping out hazelnut butter from a jar.

5 from 1 vote

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.

Prep Time15

Cook Time15

Total Time30

Course: Kitchen Basic

Cuisine: American

Diet: Vegan

Servings:

Calories: 94kcal

Author: Iosune Robles

Ingredients

2 cups raw hazelnuts
¼ teaspoon salt optional

US Customary - Metric

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.

Nutrition