A recipe for Homemade Hazelnut Butter! This easy recipe comes together simply with toasted hazelnuts, optional seasonings, and a food processor.
I had lots of hazelnuts leftover after recipe testing for my Nussecken (German Nut Corners) post a few months ago.
I often use them to make Homemade Hazelnut Syrup or Crema Gianduia (Italian Chocolate Hazelnut Spread), but ended up going incredibly simple the last couple of batches with this Homemade Hazelnut Butter.
Start by toasting the hazelnuts in the oven until golden, then rub off the skins and process in the food processor until the texture transforms from chopped to ground and finally a pourable nut butter.
Season as desired with flavorings such as salt and cinnamon, then store the Hazelnut Butter in an airtight container in the refrigerator for up to two weeks.
Toasting the Hazelnuts
Before using the hazelnuts, the skins need to be removed. They will add a more bitter flavor and gritty texture to the nut butter.
Hazelnuts can be particularly stubborn to remove the skins (it is easier the fresher they are). Sometimes, I like to boil them briefly in water with baking soda, but didn’t do it for this recipe to avoid adding any excess moisture which could cause the nut butter to seize.
To remove the skins, preheat the oven to 350˚F (180˚C). Arrange the hazelnuts in a single layer on a rimmed baking sheet and roast until the skins have darkened and the hazelnuts are fragrant, about 15 minutes.
Keep an eye on the color of the hazelnuts as they become golden. They should be golden brown and fragrant, not burnt.
Once cool enough to handle, transfer the hazelnuts to a large kitchen towel in batches and rub well to remove the skins. It is okay if there is a stubborn piece or two that just won’t come off. If they won’t come off at all, the hazelnuts may need a couple more minutes in the oven.
Recently, I have been lucky enough to find blanched hazelnuts in bulk at our local Turkish market (Cozmo One in Chantilly, Virginia). If the hazelnuts are already peeled, simply roast them in the oven until golden and fragrant. Allow to cool a bit before adding to the food processor.
If your hazelnuts are already skinned and roasted, heat them in a 350˚F (180˚C) for about 5 minutes before using. This will help release the oils easier.
Serving Ideas
I especially love the freshly made hazelnut butter spread over toast with a sprinkling of chocolate sprinkles or even Dutch Chocoladevlokken (chocolate flakes)/Vlokfeest (a combination of white and milk chocolate flakes) as a nod to Broodje Hagelslag (Dutch Bread with Sprinkles).
Other options include drizzling it over oatmeal, pancakes, crepes, or waffles. Sometimes, I use it in place of the tahini in this Brownie Batter Swirl Smoothie.
I haven’t tried it yet, but would love to use the hazelnut butter as a filling for hazelnut butter cups.
A Few Hazelnut Butter Tips
It may take about 5-10 minutes for the hazelnuts to break down into the liquid consistency (or closer to 15 if the food processor isn’t as high powered). Scrape the sides and bottom every once in a while to make sure everything is combined.
The exact amount of time will vary depending on the strength and size of the food processor. Mine has a 7 cup (1.6 liter) capacity.
Allow the freshly toasted hazelnuts to cool a bit before adding to the food processor. They should be warm, not hot, or they may overheat the food processor or melt any plastic pieces.
If the food processor does get hot, turn it off and let the machine rest for 1-2 minutes before starting again.
The resulting texture should be mostly smooth and slightly more runny compared to store-bought nut butters. It will thicken slightly in the refrigerator. Some of the oil may separate with time. Mix back together before using.
If you want a more crumbly texture, remove 1/4 of the hazelnut mixture once it all becomes more finely chopped and set aside. Continue to blend the remainder. Once smooth, transfer to a bowl and fold in the set aside crumbly pieces.
Do not halve this recipe. You will need the larger amount of hazelnuts for them to blend together.
Hazelnut Butter Flavor Variations
I added 1/4 teaspoon salt and a pinch of ground cinnamon to complement the flavor of the hazelnuts. This is completely optional.
Sometimes, I add a pinch of vanilla sugar for a light vanilla flavor or the scraped out seeds from half a vanilla bean. Do not use vanilla extract or any other liquid. The moisture may cause the natural oils in the nuts to seize.
If avoiding salt, simply omit.
Do not add the salt and any other flavorings until after the hazelnuts have reached a pourable consistency.
Homemade Hazelnut Butter Recipe
Adapted from Alpha Foodie
Homemade Hazelnut Butter
Ingredients
- 2 cups (300 grams) whole, raw hazelnuts
- 1/4 teaspoon salt
- pinch ground cinnamon
Instructions
- Preheat oven to 350˚F (180˚C).
- Arrange the hazelnuts in a single layer on a rimmed baking sheet. Place the baking sheet in the preheated oven and toast the hazelnuts until golden and fragrant, about 15 minutes.
- Remove from the oven and set aside just until cool enough to handle.
- Transfer the hazelnuts to a large kitchen towel and rub them together well to remove the skins.
- Place the skinned hazelnuts in the food processor. Process until the texture changes from chopped to ground and finally a pourable butter. If the machine starts to get too hot, turn off and let it rest for 1-2 minutes before starting again.
- If desired, pulse in the salt and cinnamon. Adjust to taste.
- Transfer to a jar or airtight container and refrigerate until ready to use, within two weeks.
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