Homemade Hazelnut Butter
Homemade Hazelnut Butter is made with one ingredient and ready in 15 minutes! Creamy, easy and delicious!
Hazelnut butter is one of my favorite nut butters. It’s creamy, rich and nutty. Did you know it’s incredibly easy to make your own homemade hazelnut butter? You only need one ingredient: hazelnuts!
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 buying expensive hazelnut butter at the store when you can make this recipe with a bag of hazelnuts. Say bye-bye to all those unnecessary ingredients in store-bought hazelnut butter.
What You Need to Make Homemade Hazelnut Butter
- Hazelnuts – raw, whole hazelnuts. We’re going to roast them in the oven for 10 minutes to enhance the nutty flavor and release their natural oils, which makes them easier to process and results in a smooth and creamy texture.
Scroll down to the recipe card for the full recipe.
Optional Mix Ins
- Salt – I like to add a pinch of salt to bring out all the flavors.
- Maple syrup – for some added natural sweetness.
- Vanilla extract – for a hint of vanilla flavor.
- Cinnamon – adds a warm spice.
- Cocoa powder – to make it taste like Nutella! Add 1 tablespoon cocoa powder and 1 tablespoon maple syrup.
- Melted coconut oil – 99% chance you don’t need to use oil, but if your food processor is old and not powerful, adding a touch of oil will assist your food processor and speed up the process.
How to Make Homemade Hazelnut Butter
- Roast the hazelnuts on a baking sheet at 350F for 10 minutes.
- 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.
- Add your any flavor mix ins (such as maple syrup or vanilla) 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.
- Pour it into jars and enjoy!
Serving Suggestions
There are endless ways to enjoy hazelnut butter! Here are some of my favorites:
- swirled into warm oatmeal
- spread on toast or a rice cake
- paired with bananas or strawberries
- swirled into brownies
- as a substitute to peanut butter or almond butter
- stuffed inside dates
- with chocolate!
How to Store Homemade Hazelnut Butter
Store homemade hazelnut butter in a jar in the cabinet for 2-3 weeks, or in the fridge for up to a month.
More Homemade Nut Butter Recipes
Pair Hazelnut Butter With These Recipes
- The Best Healthy Banana Bread (Vegan & Gluten-Free)
- Brownie Baked Oatmeal
- Peanut Butter Oatmeal Muffins (Vegan & Gluten-Free)
- Banana Bread Oatmeal Cookies
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Homemade Hazelnut Butter
Ingredients
- 3 cups hazelnuts, raw
Instructions
- 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 your desired flavor mix-ins (such as maple syrup or vanilla) 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.
