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! Naturally vegan, gluten-free and with no added sugar. 

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. 

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. 

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. Transfer to a sterile mason jar and allow to come to room temperature before refrigerating.

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.

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.

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. 

FAQ

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.

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★★★★★ 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