• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She Loves Biscotti
  • Home
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Maria
  • My Store
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » How to » How to Make Hazelnut Butter

    How to Make Hazelnut Butter

    March 9, 2021 , Updated May 8, 2021 Maria 4 Comments

    Jump to Recipe
    A jar of homemade hazelnut butter.

    All it takes is a few minutes to process roasted hazelnuts and the addition of a secret ingredient to make the best hazelnut butter ever! Naturally vegan, gluten-free and with no added sugar. 

    Homemade hazelnut butter in a mason jar on a wooden board.
    Jump to:
    • Introduction
    • Homemade hazelnut butter
    • Let’s take a closer look
    • Tips
    • FAQ
    • How to use hazelnut butter
    • Recipe

    Introduction

    Did you know that you can make delicious and nutritious homemade nut butter from almost any variety of nuts or seeds?

    One of the advantages of making your own version is having the ability to use healthy ingredients. One great example is this homemade chocolate hazelnut spread.

    What is even more amazing is how easy this technique is. All you need is a food processor and a little bit of time.

    For example, making almond butter can take up to 20 minutes to process. That’s because almonds are one of the densest nuts. The total time will depend on the strength of your food processor. 

    In comparison, the processing time to make this hazelnut butter recipe is approximately 5 minutes due in part to a slightly higher amount of fat when compared to other nuts.

    This slight difference in fat content creates a thinner and more fluid consistency when hazelnuts are ground. The addition of just 1 teaspoon of water creates a higher viscosity, making it less runny. 

    The whole process begins with toasted hazelnuts. 

    Roasted hazelnuts in a food processer.

    Homemade hazelnut butter

    Place 2 cups (about 300 grams) of slightly warm hazelnuts, without their skins, in the food processor. Please refer to this post on how to roast hazelnuts for all the details. 

    A spoonful of coarsely chopped hazelnuts.

    Begin by pulsing for one minute or so until you obtain the texture of finely chopped nuts.

    Clumps of nut butter in a food processor.

    Next, process the nuts at high speed for another minute or so. Notice the ground hazelnuts “sticking” to the sides of the bowl. Scrape down the sides. 

    The next minute of processing creates a clump that moves together as a mass.

    As the oils continue to be released, this mass transforms into a grainy, not very thick, nut butter spread. 

    A spoonful of hazelnut butter.

    If you like this texture, you can stop here. Transfer to a sterile mason jar and allow to come to room temperature before refrigerating.

    A spoonful of thick hazelnut butter.

    If you prefer a less fluid and thicker consistency, add 1 teaspoon of room temperature water and pulse for 15-30 seconds. Notice how the nut butter becomes thicker. 

    If desired, add a pinch of salt at the end of the process.

    Transfer to a sterile mason type jar, allow to come to room temperature and then refrigerate.

    Spoonful of nut butter on a white plate.

    The addition of 1 teaspoon of water can change the overall consistency of the hazelnut butter from thin and runny to thick and spreadable. 

    Let’s take a closer look

    1. Processing roasted and skinned hazelnuts create a thin, runny nut butter.  
    2. The addition of water creates an emulsion. 
    3. At the end of the process, the texture of hazelnut butter is thick and rich-looking.

    Homemade nut butter in a food processor.

    Tips

    • Roasting the hazelnuts might seem like an extra step, but you will be compensated with a flavorful spread. 
    • When processing warm roasted hazelnuts, the breakdown of the oils occurs more quickly.
    • Throughout the process, allow your food processor to rest every minute or so to prevent the motor from overheating. 
    • Be patient. Depending on the type of food processor you have, it can take up to 5 minutes for the hazelnuts to transform into smooth, consistency.
    • Scrape down the sides throughout the process to ensure an even transformation of the texture.
    • Use a sterile jar and lid to maximize the storage period. 
    Scattered hazelnuts surrounding a mason jar of nut butter.

    FAQ

    How do I store roasted hazelnut butter?

    Once you have attained the right consistency, transfer to sterile jars and allow to come to room temperature before refrigerating. This hazelnut spread can be refrigerated for up to one month. 

    Can I make it crunchy?

    Yes! When processing the nut, remove a couple of tablespoons of the ground hazelnuts and add them at the end of the process. 

    Can I add spices?

    Go ahead and experiment with the addition of your favorite sweet or savory spices to enhance the flavor. Start with 1 teaspoon, taste and adjust. Warm spices like cinnamon, nutmeg, or even pumpkin spice contribute a wonderful depth of flavor. If you like heat, try adding turmeric or even cayenne pepper! 

    How to use hazelnut butter

    This hazelnut spread without chocolate makes a healthy snack when combining it with fresh fruit, especially apples. Swirl it into your oatmeal breakfast bowl or a dish of ricotta. Spread it on a slice of banana bread or banana muffins, or if you prefer, slather it on pancakes. Or enjoy a spoonful straight out of the jar.

    A close up of roasted hazelnuts.

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this homemade hazelnut butter, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Hazelnut butter in a mason jar.

    How to Make Hazelnut Butter

    All it takes is a few minutes to process roasted hazelnuts and the addition of a secret ingredient to make the best hazelnut butter ever!  
    5 from 2 votes
    Print Save RecipeSaved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 1 minute
    Cook Time: 5 minutes
    roasting the hazelnuts: 20 minutes
    Total Time: 26 minutes
    Servings: 16 tablespoons
    Calories: 94kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 2 cups hazelnuts roasted and skinned
    • 1 teaspoon water
    • pinch of salt optional

    Instructions

    • Place slightly warm roasted and skinned hazelnuts in the food processor.
    • Begin by pulsing for one minute or so until you obtain the texture of finely chopped nuts.
    • Next, process the nuts at high speed for another minute or so. Notice the ground hazelnuts “sticking” to the sides of the bowl. Scrape down the sides. 
    • The next minute of processing creates a clump that moves together as a mass.
    • As the oils continue to be released, this mass transforms into a grainy, not very thick, nut butter spread.  
      If you like this texture, you can stop here. 
    • If you prefer a less fluid and thicker consistency, add 1 teaspoon of room temperature water and pulse for 15-30 seconds. Notice how the nut butter becomes thicker.
    • If desired, add a pinch of salt at the end of the process.
    • Transfer to a sterile mason type jar, allow to come to room temperature and then refrigerate.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    • prep time includes roasting and skinning the hazelnuts
    • Roasting the hazelnuts might seem like an extra step, but you will be compensated with a flavorful spread. 
    • When processing warm roasted hazelnuts, the breakdown of the oils occurs more quickly.
    • Throughout the process, allow your food processor to rest every minute or so to prevent the motor from overheating. 
    • Be patient. Depending on the type of food processor you have, it can take up to 5 minutes for the hazelnuts to transform into smooth, consistency.
    • Scrape down the sides throughout the process to ensure an even transformation of the texture. 
    • Use a sterile jar and lid to maximize the storage period. 
    1 serving=1 tablespoon
    How do I store roasted hazelnut butter? Once you have attained the right consistency, transfer to sterile jars and allow to come to room temperature before refrigerating. This hazelnut spread can be refrigerated for up to one month. 
    Can I make it crunchy? Yes! When processing the nut, remove a couple of tablespoons of the ground hazelnuts and add them at the end of the process. 
    Can I add spices? Go ahead and experiment with the addition of your favorite sweet or savory spices to enhance the flavor. Start with 1 teaspoon, taste and adjust. Warm spices like cinnamon, nutmeg, or even pumpkin spice contribute a wonderful depth of flavor. If you like heat, try adding turmeric or even cayenne pepper! 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 94kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!
    • Facebook
    • Yummly
    • Reddit
    • Email

    Filed Under: Condiments and Sauces, How to

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Susan Dubose

      March 19, 2021 at 6:18 am

      5 stars
      Hi, I absolutely loved this recipe. I blended mine for a bit longer to get a yummy smooth finish. It is TO DIE FOR! Thanks so much.

      Reply
      • Maria

        March 19, 2021 at 2:27 pm

        How wonderful Susan! Thanks so much for sharing.

        Reply
    2. val

      March 10, 2021 at 10:41 am

      5 stars
      I just love nut butters! Thanks for sharing this secret! I can’t wait to try it!

      Reply
      • Maria

        March 10, 2021 at 6:23 pm

        Thanks for stopping by Val! You are going to love this!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

    More about me →

    Subscribe and Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube

    Italian Easter Recipes

    • Braided Easter loaves on a cooling rack.
      Italian Easter Sweet Bread Recipe: Pane di Pasqua
    • A slice of ricotta pie dusted with icing sugar and decorated with a slice lo lemon.
      Ricotta Pie: Perfect for Easter!
    • Rice ricotta Easter pie in a cake stand surrounded by oranges and lemons in the background.
      Rice Ricotta Easter Pie
    • Italian Easter Grain Pie on a cake stand.
      Pastiera Napoletana: Italian Easter Grain Pie
    Banner of sites featuring She Loves Biscotti including Buzzfeed, Huffpost, etc.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 She Loves Biscotti

    Copyright © 2023