Easy Homemade Hazelnut Butter Recipe (+9 Flavors!)

5 from 1 vote

Eeasy homemade hazelnut butter made with one ingredient. Rich, creamy, toasted flavor, perfect for spreading, baking, smoothies, and desserts.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American, French, World

Keyword: easy, healthy, homemade, nut butter

Servings: cups

Calories: 1567kcal

Roast the hazelnuts: Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and bake for 8–10 minutes, until lightly golden and fragrant. The skins should look slightly blistered.
Remove the skins: Let the hazelnuts cool for 3–4 minutes, then place them in a clean kitchen towel and rub to loosen the skins. Remove the peeled nuts and repeat with the remaining ones. (It’s fine if some skin remains.)
Cool completely: Allow the hazelnuts to cool to room temperature; warm nuts blend better, but hot nuts can release too much oil.
Blend into butter: Transfer the hazelnuts to a food processor or high-power blender. Add a pinch of salt if using, then blend, scraping the sides as needed.
The nuts will go through stages: crumbly → paste → thick butter → smooth & creamy. This may take 5–15 minutes, depending on your machine.
Store: Transfer the hazelnut butter to a clean jar or airtight container and refrigerate.

Texture & Blending Tips:
- If the mixture feels too thick or grainy, add 1–2 teaspoons neutral oil (hazelnut oil, avocado oil, or light olive oil).
- Use the tamper (pusher) if your blender has one, it helps keep the nuts moving.
- f your processor overheats, pause for a few minutes, then continue.
Storage:
- Refrigerator: up to 3–4 weeks
- Room temperature: 1–2 weeks (if kitchen is cool)
- Freezer: up to 3 months (store in freezer-safe jar)