Roasted Hazelnut Butter

Roasted Hazelnut Butter

This easy roasted hazelnut butter is cosiness in a jar. Roasting the nuts with maple or date syrup allows for the flavour and sweetness to come into the hazelnut butter without causing it to seize, which means sweet, dreamy nut butter without any refined sugars.

Raw hazelnuts
Maple syrup or date syrup (pictured – see substitutions)
Sea salt
Cinnamon hazelnut butter ingredients.
Place the hazelnuts, syrup, cinnamon, and salt onto a high-sided baking sheet. It can be lined if you prefer, but doesn’t need to be. Mix with a spatula or wooden spoon to coat the nuts, then bake for about 20 minutes.

Hazelnuts mixed with date syrup, cinnamon, and salt on a baking sheet.Roasted hazelnuts on a small baking sheet.
Cool the hazelnuts for a few minutes, then blend in a food processor (keep the small lid attachment open to let steam escape). This takes about 10 minutes with my admittedly bad food processor. If you think it’s blended, go a minute longer! Store in a jar and cool fully before refrigerating.

Roasted hazelnuts in a food processor.Hazelnut meal in a food processor.Blended nut butter, almost finished, still a bit lumpy.Finished nut butter in the food processor.
Tips and Notes
If your food processor is a bit iffy, like mine, you can add a touch of coconut oil to speed things along a bit and encourage the butter to form. It’ll melt when it’s added because the hazelnuts are warm, and incorporates nicely during blending.

Make sure you’re using raw hazelnuts for this recipe, as roasting twice isn’t going to do you any favours. Blanched is good too and will have a much lighter colour than using hazelnuts with the skin on.

Keep an eye on the oven when the nuts are roasting. If your oven runs rather hot, they may burn or over-cook before the allotted time (this happened to me once – my oven was 50C too hot, disaster).

I usually keep nut butter on the counter, but I understand that this is uncomfortable for some people (I also have a cold Dutch house). You can refrigerate it if you prefer, or if you won’t be eating the whole batch within a few days.

A glass jar of hazelnut butter sitting in a pile of hazelnuts.
You can use any number of spices here – nutmeg, cardamom, and cloves are all nice additions depending on what you’re going for.

I’ve used date syrup for the pictures, because I usually have it in the house from a brand I do photography for. The original recipe called for maple syrup and both are excellent choices. You can also use a runny honey in a pinch, or another liquid sweetener you like.

If you want a chocolate hazelnut butter, add a tablespoon or two of cocoa (to your taste) when it’s almost finished mixing. You may need to add a bit of oil to make up for the added powder as it will make the end result slightly less smooth.
Roasted Hazelnut Butter

330 grams (2 cups) raw hazelnuts
65 ml (1/4 cup) date or maple syrup
2 teaspoon cinnamon
1/2 teaspoon sea salt (to taste)
Preheat the oven to 150C (300F). Place the hazelnuts, syrup, cinnamon, and salt onto a large baking sheet with higher sides.
Use a wooden spoon or spatula to mix the nuts until fully coated, then bake for about 20 minutes, or until darker in colour and slightly toasty smelling.
Cool the nuts for a few minutes before adding to a food processor. Make sure the small opening is open, then blend, scraping down the sides as needed, for about ten minutes.
The nuts will turn into a meal first, then start to ball together as the oils are released. Continue to blend until a very smooth, runny nut butter forms.
Transfer the hazelnut butter into a jar or container, then cool fully at room temperature before refrigerating.
I usually store this on my countertop as we eat it within a couple of days, so I’m not sure how long it’ll last in the refrigerator. A couple weeks would be my guess – just toss it if there’s any mould.

Amount Per Serving: Calories: 64Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 33mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g
Natural maple syrup is considered a healthier sweetener even than honey because it contains fewer calories, less sodium, a higher concentration of minerals, and about 15 times more calcium than it does.

The process of creating this sweet amber liquid begins with drilling the maple stem, which allows its juice to flow freely in the placed buckets or containers. The juice is clear, almost tasteless, and with a very low amount of sugar. The process of heating this juice evaporates the water, leaving a thicker liquid, with a characteristic taste and brown color, and contains about 60% sugar.

Maple syrup contains a significant amount of manganese, which is an essential cofactor in many enzymatic functions that are important for energy production and antioxidant defense. 30 ml (2 tablespoons) of maple syrup provides about 22% of the required daily amount of this important mineral. It also contains zinc, which in addition to acting as an antioxidant, has other functions that can slow the progression of atherosclerosis and other heart problems. These two minerals are important allies in maintaining the immune system.
Hazelnuts have been used in folk medicine for centuries, and in addition to the fruit, the bark, leaves and flower tassels are also used.

Hazelnuts belong to the solid fruit, along with walnuts, almonds, pistachios, chestnuts, cashews. This group of foods is rich in omega 3 and omega 6 fatty acids and that is why they are often called blood purifiers and heart keepers.

Fruit contains 61% fat, and they are mainly unsaturated fatty acids, oleic and linoleic. The carbohydrate content is 17%, and about 15% is protein.

The kernel also contains vitamin C, vitamin A, thiamine (vitamin B1), riboavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), vitamins E and K, vitamin B6, choline (vitamin B8), betaine, folic acid (vitamin B9). Of the minerals, it contains calcium, magnesium, phosphorus, iron, copper, manganese, selenium and zinc. 100 g of hazelnuts have 628 kcal (2629 kJ) and 10 g of dietary fiber.

Nutritionists suggest that it be included in the diet, because of the many beneficial effects on health. 150 g per week is a healthy substitute for salty snacks, which are one of the main culprits for obesity. Studies show that consuming hazelnuts (about 30 g per day) does not affect weight gain, and has many positive effects (protects skin and teeth, affects hair growth and vitality, strengthens immunity, prevents depression).

Vitamins are rich in vitamins, minerals and oils that are responsible for this. Vitamin A has a beneficial effect on the skin and hair, strengthens teeth and almost all internal organs, as well as immunity.

 There is 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.