I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
This creamy homemade hazelnut butter recipe is so easy to make that you’ll never want store-bought again. Made with just two ingredients–home-roasted hazelnuts and a pinch of salt–this sweet, nutty spread adds a sophisticated flavor to your favorite snacks. Enjoy it with fresh fruit, on toast, or swirled into oatmeal for a healthy and delicious alternative to peanut butter.
Hazelnuts are a popular ingredient in European baking due to their naturally sweet, buttery flavor. Gently roasting them before blending enhances the flavors and fills your kitchen with a delicious aroma. Luckily, no special skills are required to transform them into homemade hazelnut butter. All you need is a food processor or a high-speed blender.
This hazelnut butter recipe is naturally vegan, dairy-free, and gluten-free (if nuts are certified gluten-free).
Ingredients
With only two ingredients, grocery shopping is a breeze.
Raw, Shelled Hazelnuts – Look for them in the packaged nut or bulk section of your health food store. Avoid pre-roasted nuts as they tend to be older, rancid, and coated in inflammatory seed oils. In a pinch, you can buy whole hazelnuts and shell them yourself, but that takes a lot of extra time and effort.
Fine Mineral Salt – Although optional, a pinch of salt enhances the natural sweetness of the roasted hazelnuts. Real Salt is my favorite salt for cooking.
See the recipe card below for quantities.
How to Make Hazelnut Butter at Home
Step 1: Preheat the oven to 350° F. Line a rimmed baking sheet with unbleached parchment paper.
Step 2: Spread the raw hazelnuts in an even layer on the baking sheet and bake until fragrant and oily, being careful not to burn them, about 12-15 minutes. Remove the roasted hazelnuts from the oven and cool on the baking sheet for 8-10 minutes.
Step 3: Once cool to the touch, pour the roasted hazelnuts onto an old kitchen towel and vigorously rub them against it to remove as many skins as possible, about 3-5 minutes. Discard the skins.
Rubbing the roasted hazelnuts in a kitchen towel helps remove the skins for a smooth, creamy butter.
Step 4: Transfer the hazelnuts to a food processor or high-speed blender, add the salt, and blend on low, gradually increasing the speed to high, pausing to scrape the sides periodically. Blend until smooth, creamy, and shiny, about 2-3 minutes.
Step 5: Pour the hazelnut butter into a glass jar with a tight-fitting lid and keep it in a cool, dark place for up to several months. Refrigeration isn’t necessary except to prolong shelf life beyond that. Oil separation is natural, so stir before spreading.
Variations
Raw Hazelnut Butter – Roasting really enhances the flavor, but some people prefer raw nut butter. Skip the roasting and go straight to blending if that works better for you. Note that the skins will result in a grittier texture.
Cinnamon – Add a teaspoon of cinnamon for a subtle, warming flavor.
Chocolate Hazelnut Spread – This recipe is simple and delicious as written, but if you want an even richer experience, try my Chocolate Hazelnut Spread Recipe. It’ll blow your mind.
How to Store Hazelnut Butter
Store your homemade hazelnut butter in a glass jar with a tight-fitting lid to reduce plastic chemical exposure.
Most nut butters don’t require refrigeration if consumed within a few months. Store it in a dark pantry or cabinet, away from heat. Natural oil separation may occur, so stir before use.
To keep it longer than a few months, store it in the refrigerator to slow oxidation and prevent rancidity. It’ll harden and become difficult to spread until brought back to room temperature.
How to Use Hazelnut Butter
Here are my favorite ways to enjoy this healthy snack.
Fruit Dip: Apples, pears, firm bananas, berries, and cherries taste delicious with a spoonful of hazelnut butter.
Spread: Smear some on a rice cake or a slice of gluten-free toast and sprinkle with cinnamon.
Oatmeal: Mix a tablespoon into your favorite oatmeal.
Please rate and review this hazelnut butter recipe below so others can find it!
Learning how to make creamy homemade hazelnut butter could not be easier. You only need two ingredients: hazelnuts and salt. This healthy snack pairs well with fresh fruit, or you can add it to toast or oatmeal for a tasty breakfast.
Ingredients
Scale
8 ounces raw, shelled hazelnuts
1/8 teaspoonfine mineral salt (optional)
Instructions
Heat the Oven: Preheat the oven to 350° F. Line a rimmed baking sheet with unbleached parchment paper.
Roast the Hazelnuts: Spread the raw hazelnuts in an even layer on the baking sheet and bake until fragrant and oily, being careful not to burn them, about 12-15 minutes. Remove the roasted hazelnuts from the oven and cool on the baking sheet for 8-10 minutes.
Remove the Skins: Once cool to touch, pour the roasted hazelnuts onto an old kitchen towel and vigorously rub them in the towel to remove as many skins as possible, about 3-5 minutes. Discard the skins.
Process: Transfer the hazelnuts to a food processor, add the salt, and blend on low, gradually increasing the speed to high, pausing to scrape the sides periodically. Blend until smooth, creamy, and shiny, about 2 ½-3 minutes.
Storage: Pour the hazelnut butter into a glass jar with a tight-fitting lid and store in a dark, cool place for up to several months. Refrigeration isn’t necessary except to prolong shelf life beyond that. Oil separation is natural, so stir before spreading.
Raw Hazelnut Butter – Roasting really enhances the flavor, but skip roasting and go straight to blending if you prefer raw nut butter. Note that the skins will result in a grittier texture.
Cinnamon – Add a teaspoon of cinnamon for a subtle, warming flavor.
