Homemade Hazelnut Butter

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Homemade Hazelnut Butter is made with one ingredient and ready in 15 minutes! Creamy, easy and delicious!

Homemade Hazelnut Butter is made with one ingredient and ready in 15 minutes! Creamy, easy and delicious!

I am a lover of any and all nut butters, and Hazelnut Butter is at the top of the list (second to my ultimate favorite, almond butter). It’s creamy, rich and nutty. Plus, there’s something about hazelnuts that reminds me of the fall, winter and the holidays. Maybe it’s because when I was younger, I would eat copious amounts of Nutella during my winter break from school (talk about a sugar rush!). Nonetheless, the aroma of hazelnuts is warm and cozy, and the flavor is even better.

Gone are the days of searching for a clean jar of hazelnut butter at the store that costs less than $10 when you can make this recipe with just a bag of hazelnuts and a food processor. Say bye-bye to all those unnecessary ingredients in store-bought hazelnut butter. This recipe has just one ingredient – hazelnuts. Plus, it’s incredibly easy to make! All you need are hazelnuts and a food processor and you’ll have the best homemade hazelnut butter to drizzle on your oatmeal or slather on a slice of toast.

Ingredients – Homemade Hazelnut Butter

Hazelnuts – raw, whole hazelnuts. Pop them in the oven for 10 minutes to enhance the nutty flavor and release their natural oils, which makes them easier to process. 

• Optional Ingredients: Salt, Maple Syrup, Oil – salt will help to bring out all the flavors, maple syrup will add more sweetness, and oil will speed up the process and assist if your food processor is old/worn in (but I usually find that you do not need it) Of course, the hazelnut butter will still taste delicious without these flavor enhancements.

Homemade Hazelnut Butter is made with one ingredient and ready in 15 minutes! Creamy, easy and delicious!

How to Make Homemade Hazelnut Butter

First, roast the hazelnuts on a baking sheet at 350F for 10 minutes. 

Next, transfer the roasted hazelnuts to a food processor (I have not tried this in a blender so I’m not sure if it would work). Add a pinch of salt, if desired, and process the hazelnuts for 5-7 minutes, scraping down the sides as needed. It will become crumbly, then form into a ball, then, as it continues heating, the natural oils from the hazelnuts will release and make it smooth and creamy. 

Then, if using, add the maple syrup and/or oil and continue processing for another 3-5 minutes. It may all come together and form into a ball again – don’t worry – keep processing and it will become smooth.

Finally, transfer your Homemade Hazelnut Butter into jars and store in the cabinet for a month or in the fridge for longer. I like to store mine in these mini glass jars from Amazon. Hazelnut Butter stores and tastes better in glass!

How to Eat Homemade Hazelnut Butter

Hazelnut Butter tastes amazing in oatmeal, on toast, or on a rice cake. In terms of fruit, I think it pairs perfectly with bananas and strawberries. It can also be used in baking several different desserts, or as a substitute to peanut and almond butter. It is also very well known that hazelnuts pair beautifully with chocolate, as evidenced by Nutella.

How to Store Homemade Hazelnut Butter

The best thing about making your own nut butter is that it doesn’t contain preservatives to prolong shelf-life. But that isn’t the case here. I store my nut butter in these mini glass jars from Amazon in a cabinet for up to a month (it’s usually all gone by then), or in the refrigerator for even longer. I highly recommend storing them in glass jars because it preserves the taste and it will last longer!

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Homemade Hazelnut Butter

Homemade Hazelnut Butter is made with one ingredient and ready in 15 minutes! Creamy, easy and delicious!
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Megan




  • Preheat oven to 350℉ and place hazelnuts on a baking sheet. Roast for 10 minutes.
  • Transfer the roasted hazelnuts along with a pinch of salt (if using) to a food processor and process for 5-7 minutes, stopping to scrape down the sides as needed, until it becomes smooth and creamy. It may take longer depending on how powerful your food processor is. Be patient - it will get there!
  • If using, add about a tablespoon of maple syrup and/or oil and process for another 3-5 minutes, until it becomes creamy and silky. It will likely form back into a ball when you add it, but it will become smooth and creamy again.
  • Once desired texture is achieved, pour into jars and enjoy! If it were me, I would eat it with a spoon straightaway.


  • Store hazelnut butter in jars in the cabinet for 3-4 weeks.

Nutrition information is automatically calculated, so it should only be used as an approximation.

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