Making nut butter at home could not be simpler! While peanut butter and almond butter get most of the love, we kind of think hazelnut butter deserves a chance in the spotlight as well.
It’s thick, creamy, and can be made from 3 simple ingredients!
Spread it on toast or an English muffin, swirl it into oatmeal, or mix into overnight oats! Really, you can substitute homemade hazelnut butter in any recipe that calls for peanut butter, and relish in the delicious, nutty flavor!
Ingredients For Hazelnut Butter
Making our hazelnut spread at home requires very few ingredients: roasted hazelnuts, kosher salt, and cinnamon!
This recipe is Whole30, gluten-free, and vegan (all added bonuses!). You’re going to love it!
How To Make Hazelnut Butter
Once you’ve roasted hazelnuts and rubbed off their skin, place them in a food processor fitted with the blade attachment. Pulse for about 5 minutes.
After 1 minute, the mixture will be crumbly.
At roughly 3 minutes, the pulverized hazelnuts will form a sandy paste.
Finally, about 5 minutes in, after scraping the sides, the hazelnut butter will be thick, creamy, and smooth.
For every ½ lb (8 oz) of hazelnuts used, add ½ teaspoon Kosher salt and ½ teaspoon of ground cinnamon. Process again until very well mixed. Et voila, you just made hazelnut butter!
For more of a homemade nutella, add the following to the finished hazelnut spread (per 8 oz, same as above), then pulse in a food processor until thoroughly blended:
- 1 tsp vanilla bean paste or pure vanilla extract
- ¼ cup unsweetened Dutch cocoa powder
- ¼ cup confectioner’s sugar, optional (really depends if you like it sweetened or not!)
If the homemade nutella is too thick, add milk, 1 tablespoon at a time, processing after each addition, until desired consistency is reached. Taste and adjust seasonings, then use in everythang!
Storing Homemade and Natural Nut Butters
While that delicious container of JIF or Skippy is totally fine in your pantry, homemade natural nut butters — kind that need to be stirred before use, like this recipe — should be stored in a refrigerator. Without any added preservatives, you’re less likely to prevent growth of bacteria.
Storing natural nut butters in a fridge will help lengthen its life and slow the growth of bacteria. Keep for up to 1 month.
We like to remove the butter from the fridge for 5-10 minutes before using to help loosen it up a bit (it’ll firm as it sits in the fridge). Simply use a knife to give it a good stir, then use as desired. Do not discard any of the natural oil on top!
Ways To Use Hazelnut Butter
Pro tip: use hazelnut butter in any recipe that calls for peanut butter. While each nut butter offers its own unique taste, they can generally be used interchangeably!
We’re talking peanut butter banana bread, in smoothie bowls, even cookies!
Freezing Nut Butter
Not planning to use all the hazelnut butter immediately? Place it in freezer safe containers, then freeze solid. When stored properly, this will keep for up to 6 months.
If you make our Hazelnut Butter, please let us know by leaving a review and rating below!
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For more breakfast recipes, check out the following:
- How to create an epic bagel board
- Herbed parmesan dutch baby
- Turkish eggs with herbed yogurt (Cilbir)
- Double chocolate scones
- Shirred eggs with asparagus
Hazelnut Butter Recipe
Equipment
Ingredients
- 8 oz roasted hazelnuts skins removed
- ½ tsp Kosher salt
- ½ tsp ground cinnamon
Instructions
- Blend the roasted hazelnuts. Once you've roasted hazelnuts and rubbed off their skin, place them in a food processor fitted with the blade attachment. Pulse for about 5 minutes, scraping down the sides as needed.
- For every ½ lb (8 oz) of hazelnuts used, add ½ teaspoon Kosher salt and ½ teaspoon of ground cinnamon. Process again until very well mixed. (Instructions below for homemade chocolate hazelnut spread.)
Notes
- To store: Storing natural nut butters in a fridge will help lengthen its life and slow the growth of bacteria. Place hazelnut butter in a tightly sealed container. Keep for up to 1 month.
- Remove butter from fridge and allow to sit at room temperature 5-10 minutes before use, then stir with a knife or spoon to loosen. Do not discard any oil on top!
- Hazelnut butter will keep in a freezer for up to 6 months.
- For more of a homemade nutella, add the following to the finished hazelnut butter (per 8 oz, same as above), then pulse in a food processor until thoroughly blended:
- 1 tsp vanilla bean paste or pure vanilla extract
- ¼ cup unsweetened Dutch cocoa powder
- ¼ cup confectioner’s sugar, optional (really depends if you like it sweetened or not!)
Let us know your thoughts!