The Ultimate Guide to Homemade Hazelnut Butter: Easy 1-Ingredient Recipe for a Creamy, Healthy Spread
Unlock the incredible potential of your kitchen with this incredibly simple and satisfying homemade hazelnut butter recipe. Forget store-bought versions filled with unnecessary additives; this luscious spread is made with just one glorious ingredient: hazelnuts! No added oils, no refined sugars, no extra salt – just the pure, rich, and naturally sweet goodness of roasted hazelnuts transformed into a velvety, spreadable delight. Perfect for health-conscious foodies and busy home bakers alike, this recipe is a game-changer for elevating your everyday meals and gourmet creations.
Making your own nut butter at home is not only incredibly cost-effective but also grants you complete control over the ingredients. Just like my popular Pistachio Paste, this hazelnut spread is crafted from pure hazelnuts and nothing else! This makes it naturally gluten-free, dairy-free, and perfectly suitable for a vegan lifestyle. Prepare to be amazed by the depth of flavor and creamy texture you can achieve with minimal effort.
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Why Make Homemade Hazelnut Butter?
If you’ve ever bought a jar of gourmet nut butter, you know how quickly the cost adds up. Making your own hazelnut butter at home is a wonderfully rewarding experience that offers several distinct advantages:
- Unbeatable Freshness: The flavor of freshly roasted and blended hazelnuts is incomparable. You’ll taste the difference immediately compared to mass-produced, shelf-stable options.
- Ingredient Control: Avoid unwanted additives like hydrogenated oils, excessive sugar, or artificial preservatives often found in commercial spreads. You know exactly what goes into your jar.
- Cost-Effective: Buying raw hazelnuts in bulk is significantly cheaper than purchasing pre-made hazelnut butter. Your wallet will thank you!
- Dietary Friendly: Naturally gluten-free, dairy-free, and vegan, it’s perfect for a variety of dietary needs and restrictions.
- Customizable Flavor: This recipe provides a fantastic base, allowing you to easily experiment with flavors and create unique spreads tailored to your preferences.
The Healthy Benefits of Hazelnuts
Beyond their delightful taste, hazelnuts are packed with nutritional benefits that make this homemade butter a smart addition to your diet. These small but mighty nuts are:
- Rich in Healthy Fats: Primarily monounsaturated fats, which are known to be heart-healthy.
- Good Source of Protein: Essential for muscle repair and overall body function.
- High in Fiber: Promotes digestive health and helps you feel fuller for longer.
- Loaded with Vitamins & Minerals: Hazelnuts are a great source of Vitamin E, B vitamins (like folate), magnesium, copper, and manganese, all vital for various bodily processes.
- Packed with Antioxidants: They contain compounds that help protect your body from oxidative stress.
Using this hazelnut butter over toast, drizzled over pancakes and waffles, added to smoothies, mixed into porridge and oatmeal, or baked into brownies, cakes, and cookies is a delicious way to incorporate these benefits into your daily routine.
This hazelnut butter also serves as an excellent base for flavoring creams and ganaches, such as a rich Pastry Cream or a fluffy Whipped Ganache Frosting, adding an elegant, nutty dimension to your desserts.
Did you know that by combining roasted hazelnuts with caramelised sugar before blending, you can create the most incredibly delicious Homemade Hazelnut Praline Paste!? It’s a game-changer for serious bakers!
The Only Ingredient You Need
To make the most delicious homemade hazelnut butter, you truly only need one key ingredient: unsalted raw hazelnuts. You can choose hazelnuts with or without their skins, depending on your preference for a slightly more bitter or milder flavor profile.
It’s crucial to use raw, unsalted hazelnuts. While pre-roasted hazelnuts might seem convenient, I highly recommend roasting them yourself at home. Freshly roasted hazelnuts offer a much richer, deeper flavor. Furthermore, the heat from fresh roasting plays a vital role in releasing the natural oils within the hazelnuts, making the blending process significantly easier and yielding a creamier result.
Regarding the skin: keeping the skin will impart a subtle bitterness to your nut butter, as well as a darker color. For a lighter, sweeter, and milder hazelnut butter, I recommend removing the skins after roasting. However, if you enjoy that characteristic slightly bitter note, feel free to keep them on!
Exciting Optional Additions & Flavor Variations
While delicious on its own, this pure hazelnut butter serves as an excellent base for creating an array of flavored spreads. Here are a few popular additions to customize your homemade hazelnut butter:
- Cocoa Powder + Liquid Sweetener: Transform your plain hazelnut butter into a luxurious, homemade chocolate hazelnut spread, reminiscent of your favorite store-bought brands but without the extra sugars and oils. Start with a tablespoon of cocoa and a drizzle of sweetener, then adjust to taste.
- Pinch of Salt: A tiny bit of salt can dramatically enhance the natural flavors of the hazelnuts, especially if you plan to use the butter for more savory applications or simply appreciate a salted nut flavor.
- Vanilla Extract: A classic flavor enhancer, vanilla extract adds a warm, aromatic depth that complements the hazelnut beautifully. A small amount goes a long way.
- Spices: Get creative with warm spices like Cinnamon, Nutmeg, Cardamom, or even a hint of Ginger for a unique twist. These are particularly lovely in the autumn and winter months.
- Liquid Sweetener: If you prefer a sweetened version, incorporate a natural liquid sweetener such as maple syrup, honey, agave syrup, or golden syrup/corn syrup. Add gradually and taste as you go to achieve your desired level of sweetness.
- Other Nuts/Seeds: For an extra layer of flavor and nutrition, consider adding a small handful of other roasted nuts (like almonds) or seeds (like chia or flax) during the blending process.
Equipment You’ll Need
Making hazelnut butter at home requires minimal specialized equipment, but one item is absolutely essential for success:
- Food Processor: This is the star of the show! You’ll need a powerful food processor with sharp blades to break down the hazelnuts and release their natural oils. A regular blender or immersion blender typically won’t have the necessary power or design to achieve the creamy consistency of nut butter.
- Baking Tray: For roasting your hazelnuts evenly. No need for parchment paper unless you prefer it.
- Clean Kitchen Towel: Indispensable for the easy peeling process after roasting.
- Airtight Jar or Container: For storing your freshly made hazelnut butter.
How to Make Delicious Hazelnut Butter: A Step-by-Step Guide
Creating your own hazelnut butter is surprisingly straightforward, but requires a little patience during the blending phase. Follow these steps for perfect results:
- Step 1: Preheat and Roast Hazelnuts. Begin by preheating your oven to 180 degrees Celsius / 350 degrees Fahrenheit. Spread the raw hazelnuts in a single layer on a large baking tray. There’s no need to line it with baking paper, but you can if you prefer.
- Photo 1: Roast the hazelnuts for approximately 8 to 12 minutes. Keep a close eye on them, as oven temperatures can vary. You’ll know they’re ready when their skins appear darker, the nuts are fragrant, and they have a beautiful golden hue. Roasting not only enhances their flavor but also helps loosen their skins.
- Step 2: Cool the Hazelnuts. Carefully remove the baking tray from the oven and transfer the roasted hazelnuts to a cooling rack. Allow them to cool for about 5 minutes. They should still be warm to the touch, which aids in the peeling process.
- Photo 2: Peel the Hazelnuts (Optional but Recommended). Working in small batches, transfer the warm hazelnuts onto a clean kitchen towel. Fold the towel over the nuts and vigorously rub them together. This friction will cause the skins to detach easily. Separate the peeled hazelnuts from the loose skins and discard the skins. Repeat this process until all your hazelnuts are peeled. Don’t worry if a few stubborn bits of skin remain; it won’t ruin your butter, but removing most of them will result in a lighter color and a less bitter taste.
📔Note: If the skins are proving difficult to remove, it’s often an indication that the hazelnuts needed a little more roasting time. Fresher hazelnuts also tend to peel more easily than older ones.
- Step 3: Blend the Hazelnuts. Transfer all the peeled (or unpeeled, if you opted to keep the skins) hazelnuts to the bowl of your food processor. Begin blending on a medium to high speed. Be patient! The hazelnuts will undergo several transformations:
- Initially, they will turn into coarse crumbs.
- Then, they’ll become finer crumbs, starting to clump together.
- Next, they’ll form a thick, pasty “dough” as the natural oils slowly begin to release.
- Photo 3 & 4: Continue Blending to Creamy Perfection. Keep blending for anywhere from 5 to 10 minutes, or until the hazelnuts have fully transformed into a smooth, liquid paste. It’s essential to stop your food processor every few minutes to scrape down the sides and bottom of the bowl. This ensures all the nuts are evenly processed and helps achieve a uniform, creamy texture. The exact blending time can vary considerably based on the power of your food processor.
You have full control over the final texture! Blend for less time if you desire a crunchy hazelnut butter with small bits of nuts, or continue blending until completely smooth and creamy for a silkier spread. Always let your food processor rest for a minute or two if it starts to feel hot, to prevent overheating.
- Step 4: Store Your Homemade Hazelnut Butter. Once your hazelnut butter reaches your desired consistency, transfer it into a clean, airtight jar or container. Store it in the refrigerator for optimal freshness and longevity, where it will keep for up to a month.
Common Questions About Homemade Hazelnut Butter
Absolutely! Using pre-peeled hazelnuts is a great shortcut. However, I still highly recommend roasting them yourself. Roasting significantly enhances their flavor and also helps the natural oils release more easily, resulting in a creamier, tastier butter. You can simply skip the step of rubbing the hazelnuts in the kitchen towel if they’re already peeled.
Technically, you *can* make hazelnut butter from raw hazelnuts, but I strongly advise against skipping the roasting step! Roasting serves two crucial purposes: first, it makes the hazelnut skins easier to remove, if desired. More importantly, it profoundly develops the rich, nutty flavors of the hazelnut, yielding a much more aromatic and tastier nut butter. The heat also helps to soften the nuts and encourage the release of their natural oils, which is essential for achieving a smooth, creamy texture. For the best results, do not skip roasting!
Unfortunately, a powerful food processor is truly indispensable for making creamy nut butter. Regular blenders or immersion blenders typically do not have the necessary power or blade design to properly break down the nuts and release their oils into a smooth, spreadable consistency. You need the sustained power of a food processor to transform the hazelnuts from crumbs into a liquid paste.
Pro Tips & Troubleshooting for Perfect Hazelnut Butter
Making homemade hazelnut butter is relatively easy, but a few common issues can arise. Here are some expert tips and troubleshooting advice to ensure your success:
- The skin is not peeling off easily: This is a common indicator that your hazelnuts might need a little more time in the oven. The roasting process helps loosen the skins, making them easier to remove. Additionally, very old hazelnuts tend to have more stubborn skins than fresh ones. Try roasting them for an extra 2-3 minutes, then re-rub them in the towel while still warm.
- The hazelnuts are not turning into a spread/butter: Patience is key here! It can feel like forever, but the nuts will eventually release their oils. This issue usually stems from one of three factors:
- Under-roasted nuts: Ensure your hazelnuts are properly roasted. The heat helps the oils release.
- Insufficient power: Your food processor might not be powerful enough. Give it more time, and take breaks to prevent overheating.
- Too small a quantity: Food processors work best with a decent volume of ingredients. If you’re using less than 300-400 grams of hazelnuts, the blades might not be able to effectively catch and process them. Try increasing your batch size next time.
- Achieving a smooth vs. crunchy hazelnut spread: The beauty of homemade butter is customizing the texture!
- For a crunchy hazelnut butter, simply stop blending when you have very fine crumbs with small, discernible bits of hazelnuts.
- For an ultra-smooth, creamy spread, continue blending until all crumbs have disappeared and the butter is liquid and glossy.
- Work with large quantities of hazelnuts (at least 300 grams): As mentioned above, it is genuinely easier for your food processor to work with larger quantities of nuts. Smaller amounts can sometimes fall to the bottom of the bowl and not get adequately picked up by the blades, leading to frustration and an uneven consistency.
- Patience and Breaks: Making nut butter is a workout for your food processor. If you notice it getting warm or smelling strained, turn it off and let it rest for a few minutes before continuing. This prevents damage to your appliance.
- Oil Separation: It’s completely natural for homemade nut butter to separate over time, with the oil rising to the top. This is a sign of a truly natural product! Simply give it a good stir to re-combine before each use.
Creative Ways to Enjoy Your Homemade Hazelnut Butter
Once you’ve mastered this delicious homemade hazelnut butter, the possibilities for enjoying it are endless. Here are some ideas to inspire your culinary adventures:
- Classic Spreads: Spread generously over toast, bagels, rice cakes, or croissants for a quick and satisfying breakfast.
- Breakfast Enhancements: Drizzle over warm pancakes, waffles, or French toast. Swirl it into your morning porridge, oatmeal, or overnight oats for a nutty boost.
- Smoothie Booster: Add a tablespoon or two to your favorite fruit or vegetable smoothies for extra creaminess, flavor, and healthy fats.
- Baking & Desserts:
- Fold it into cake, brownie, or cookie batter for a rich, nutty flavor.
- Use as a delicious filling for tarts, muffins, or even macarons.
- Create homemade energy balls or no-bake bars by combining it with oats, dates, and other ingredients.
- Gourmet Flavoring: Elevate your dessert components by using hazelnut butter to flavor frostings, pastry creams, ganaches, and even ice cream bases. Think about applying it the same way I used my Pistachio Paste to create a luscious Pistachio Pastry Cream. It works wonderfully in recipes like Chocolate Pastry Cream or a decadent Diplomat Cream.
- Fruit & Vegetable Dip: Serve it alongside sliced apples, bananas, celery sticks, or other fruits for a healthy and satisfying snack.
Storing & Freezing Your Hazelnut Butter
Proper storage is key to maintaining the freshness and quality of your homemade hazelnut butter:
- Refrigeration: Always store your hazelnut butter in a clean, airtight container or jar in the refrigerator. This will keep it fresh for up to a month.
- Oil Separation: It’s perfectly normal for the natural oils to separate and rise to the top over time. Simply give the butter a good stir with a spoon to re-combine the oils before each use.
- Spoilage Signs: If you notice any significant changes in color, smell (e.g., a rancid odor), or taste, it’s a good indication that your hazelnut butter has gone off, and it’s time to prepare a fresh batch.
- Freezing: For longer storage, you can absolutely freeze hazelnut butter! Transfer it to a freezer-safe airtight container. When you’re ready to use it, thaw it overnight in the refrigerator or for a few hours at room temperature. Again, stir well to re-incorporate any separated oils before serving.
More Delicious Nut-Inspired Recipes
If you love the rich, earthy flavors of nuts, be sure to explore these other fantastic recipes:
- Praline Mousseline Cream
- Chocolate Hazelnut Cake
- Pistachio Paste
- Financiers
- Pistachio Tart
- Almond Cream Filling
- Dacquoise Sponge
I am so excited to share that my debut cookbook
“Bite-Sized French Pastries for the Beginner Baker”
is now available for purchase!
Recipe Card: Homemade Hazelnut Butter
How to make Hazelnut Butter
Print Recipe
Equipment
- Food Processor
Ingredients
- 300 grams Raw Hazelnuts, (skin on or off).
Instructions
- Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit.
- Place the raw hazelnuts on a large baking tray. Roast for 8 to 12 minutes or until their skin turn dark in colour and the nuts are fragrant and golden (See note 1). Remove from the oven and place on a cooling rack for 5 minutes.
- If using unpeeled hazelnuts: working in small batches, transfer the hazelnuts over a clean kitchen towel. Vigorously rub the hazelnuts inside the towel to detach the skin. Separate the peeled hazelnuts and discard the leftover skin. Repeat until all the hazelnuts have been peeled (see note 2).
- Place the peeled hazelnuts to the bowl of your food processor. Start blending on medium to high speed. The hazelnuts will first turn into crumbs then slowly turn liquid as the natural oils start to release.
- Continue to blend for 5 to 10 minutes or until the hazelnuts have turn into a liquid paste. Stop every few minutes to scrape the sides and bottom of the bowl to get an even texture. The exact blending time can vary based on the strength of your food processor and the texture you are after (see note 3).
- Transfer into a clean jar or airtight container and keep refrigerated for up to a month.
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Notes
- The exact time can vary based on your hazelnuts and oven so make sure to keep an eye on them to avoid burning.
- if the skins don’t seem to be coming off easily, it is usually a sign that the hazelnuts need to be roasted for a little bit longer. Fresh hazelnuts will also peel more easily than older ones. Don’t worry if some of the skins stay attached unless you want to remove most of the bitterness and have a hazelnut butter that is lighter in colour.
- You can blend the nuts more or less depending on the texture you are after (if you want it more smooth or keep small bits for extra crunch).
Nutrition (per serving)
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