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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Close up of hazelnut butter on a spoon

Hazelnut Butter

Posted by: Ari Laing

If you've never made your own hazelnut butter, that stops today! This quick, simple treat can be made with 3 simple ingredients, and takes about 5 minutes. Instructions included for turning this into an easy homemade nutella. You're going to add this to everything!

recipe +-

Posted by: Ari Laing
Close up of hazelnut butter on a spoon
Print Recipe
5 from 1 vote

Hazelnut Butter

If you've never made your own hazelnut butter, that stops today! This quick, simple treat can be made with 3 simple ingredients, and takes about 5 minutes. Instructions included for turning this into an easy homemade nutella. You're going to add this to everything!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: homemade nutella, how to roast hazelnuts, nut butter
Servings: 8 servings
Calories: 178kcal
Author: Ari Laing

Equipment

  • Food processor

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.
    Blending hazelnuts into butter
  • 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.)
    Flavoring hazelnut butter with cinnamon and salt

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!)

Nutrition

Calories: 178kcal | Carbohydrates: 5g | Protein: 4g | Fat: 17g | Saturated Fat: 1g | Sodium: 145mg | Potassium: 193mg | Fiber: 3g | Sugar: 1g | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!