Description
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
8 ounces raw, shelled hazelnuts
1/8 teaspoon fine 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.
Equipment
Notes
Variations:
- 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.
- Chocolate Hazelnut Spread – If you want an even richer experience, try my Chocolate Hazelnut Spread Recipe. It’s amazing.
