How to Make Hazelnut Butter (Roasted)

How to Make Hazelnut Butter (Roasted)

How to Make Hazelnut Butter (Roasted)

How to make Hazelnut Butter at home is a very simple, easy recipe using roasted hazelnuts! It is so silky smooth, creamy, slightly sweet and absolutely delicious!

black spoon in white bowl of roasted hazelnut butter on wood plate
HOMEMADE HAZELNUT BUTTER
I love making homemade nut butters so much. I even did a whole post on them! My most used nut butter recipes are roasted almond butter and cashew butter, but I have to tell you, this homemade simple hazelnut butter is so dreamy, I honestly eat it with a spoon!

Hazelnuts are very robust and strong in flavor, almost bitter. But when you roast them, their natural oils release and after blending it into a creamy texture, it has a wonderful sweet flavor to it.

They are also a healthy whole food source of fat with many health benefits. They contain very little saturated fat, got a decent amount of protein and potassium in them and loaded with antioxidants! Additionally, they are a great source of Vitamin E!

The only ingredient you need to make hazelnut butter is hazelnuts! Make sure to buy them whole with the skins on them, since we are roasting them ourselves.

bowl of hazelnuts
HOW TO MAKE HAZELNUT BUTTER
Step 1: Add the hazelnuts onto a sheet pan lined with parchment paper. Spread them out evenly.

hazelnuts on pan before baking
Step 2: Roast at 325°F for 15 minutes until golden brown and looking a bit oily on top. Watch closely the last couple of minutes to make sure they aren’t burning. Your whole house will smell amazing!

roasted hazelnuts on pan after baking
Step 3: Cool on the pan for about 10 minutes, until they are cool enough to handle with your hands.

Step 4: Add the hazelnuts to a clean kitchen towel. Gather up all the sides and rub vigorously all over the towel, sides and bottom, rubbing the hazelnuts well. This will loosen most of the skins. Do not worry about getting every single skin off. Some left are ok. You should have lots of dark brown skins of the hazelnuts left on the towel.

You can see just how many skins are left behind after rubbing them!

leftover brown hazelnut skins in white towel
Step 5: Scoop up all of the hazelnuts carefully in small amounts, leaving behind the skins, and place them either in a Vitamix or a food processor. Do not use a standard blender, it will not blend up properly! I used my Vitamix and it worked like a dream in just a few minutes.

hazelnuts in vitamix
Step 6: Start out blending on low and it will turn into a bunch of tiny pieces. You will have to stop and scrape down the sides and shake the container (if using the blender) several times in the beginning.

stages of hazelnut butter in vitamix blender from chunky to smooth
This homemade hazelnut butter tastes absolutely amazing plain like this! It is slightly sweet, super warm and robust in flavor. But, if you like, you could add a pinch of salt or coconut sugar if you want it sweet. I do not advise adding maple syrup or a liquid sweetener. Adding liquid sweetener to nut butters causes them to seize up often in a blender or food processor.

WAYS TO SERVE THIS HAZELNUT BUTTER
Baking: This is excellent in baking in place of almond butter or oil in cookies. Like these vegan hazelnut chocolate chip cookies! Keep in mind it is very runny, more so than almond or cashew butter, for example, so it will make your batter more runny, so you may want to use less than a recipe calls for.
Toast: Roasted hazelnut butter will seriously bring your toast game to next level status!
Fruit: Dip some apples in this, yum!
How to Make Hazelnut Butter (Roasted)

How to make Hazelnut Butter at home is a very simple, easy recipe using roasted hazelnuts! It is so silky smooth, creamy, slightly sweet and absolutely delicious!

INGREDIENTS
3 cups (276g) raw hazelnuts with skins
INSTRUCTIONS

Preheat the oven to 325°F and line a pan with parchment paper.
Spread the hazelnuts out evenly on the pan.
Roast at 325°F for 15 minutes until golden brown and looking a bit oily on top. Watch closely the last couple of minutes to make sure they aren’t burning. Your whole house will smell amazing!
Cool on the pan for about 10 minutes, until they are cool enough to handle with your hands.
Add the hazelnuts to a clean kitchen towel. Gather up all the sides and rub vigorously all over the towel, sides and bottom, rubbing the hazelnuts well. Refer to post for visual step-by-step photos. This will loosen most of the skins. Do not worry about getting every single skin off. Some left are ok. You should have lots of dark brown skins of the hazelnuts left on the towel.
Scoop up all of the hazelnuts carefully in small amounts, leaving behind the skins, and place them either in a Vitamix or a food processor. Do not use a standard blender, it will not blend up properly! I used my Vitamix and it worked like a dream in just a few minutes.
Start out blending on low and it will turn into a bunch of tiny pieces. You will have to stop and scrape down the sides and shake the container (if using the blender) several times in the beginning.
Keep doing this until it starts to come together into a paste. Once it reaches this stage, run it gradually turning up to high until it becomes super smooth and runny. It will be nearly a liquid when you test it with a spoon. That is how you will know it’s done. This will vary depending on if you use a Vitamix or a food processor, but this happened within about 5 minutes in my blender.
It tastes absolutely amazing plain like this! It is so good, I add nothing to it! Not even salt. It is slightly sweet, super warm and robust in flavor. But, if you like, you could add a pinch of salt or coconut sugar if you want it sweet. I do not advise adding maple syrup or a liquid sweetener. Adding liquid sweetener to nut butters causes them to seize up often in a blender or food processor.
NUTRITION
Serving: 2tablespoons
Calories: 217kcal
Carbohydrates: 5.8g
Protein: 5.2g
Fat: 21g
Saturated Fat: 1.5g
Potassium: 235mg
Fiber: 3.4g
Sugar: 1.5g
Calcium: 39mg
Iron: 2mg
There are about 15 g of vitamin E in 100 g of hazelnuts, which is the recommended daily dose of this vitamin. Betaine is important for the proper functioning of the kidneys and detoxification of the body.

Vitamins F and K also affect the skin and hair, as well as metabolism. B vitamins are important for muscle mass and energy, brain function and the nervous system. Folic acid is important in pregnancy for fetal development, and its deficiency leads to anemia and can also lead to blockage of blood vessels. Vitamin B1 is essential for the proper functioning of the nervous system, muscles and the formation of erythrocytes. Riboavin affects the skin, and its deficiency causes skin diseases.