Made using a single ingredient, this recipe can be enjoyed as-is or it can be added to to create your perfect nut-butter.
💖Let me tell you why you’re going to love this recipe:💖
- It uses just one ingredient.
- It is friendly to most diets and lifestyles including vegan, vegetarian, keto, paleo, and clean eating!
- It takes less than 30-minutes to whip up.
- It can be customised to suit your personal taste and anything from spices to sweeteners can be added.
- It can be used in a variety of other recipes (I’ll link to some examples below).
To make this recipe all you need is hazelnuts and a food processor. You can use raw or pre-roasted hazelnuts for this recipe.
If you’re using raw hazelnuts that still have their skins on you can follow this tutorial on How To Roast Hazelnuts and remove the skins. The skins will make your nut butter bitter and can affect the smoothness of it so removing them is highly advised. (Note: do NOT soak your hazelnuts in water at any stage, if you do they will not be able to be roasted or blend into a nut butter).
In the event that you’re using pre-roasted and skinned hazelnuts, I recommend lightly toasting them until you they just begin to brown and you can just hear them sizzling, this allows the natural oils in the nuts to be drawn out which makes processing your nuts into nut butter so much easier.
Place your warm, lightly toasted, skin-removed hazelnuts into your food processor and begin to break them down. Be sure to stop every couple minutes and scrape down the sides and as you blend your hazelnuts it will go from a rough chop to a powder to a paste to a nut butter. Be sure to monitor your machine to ensure it doesn’t overheat.
Now, there will be a point when you’ll think your nut butter is done (the 8th image in the composite image above) but you’ll see that it’s still a bit grainy. We need to keep going for a bit longer. A great way to tell that your nut butter is done, is to stop processing and allow your nut butter to settle for a few seconds. If a thin layer of natural oil forms on the surface and makes your nut butter look glossy and liquidus, that’s when you know it’s done.
Pour your nut butter into a covered glass jar. It can be stored for a couple weeks at room temperature or be kept in your refrigerator for a few months. The best part is that this base recipe can be enjoyed as is, or you can add to it or use it other recipes as you like.
Here are some recipe ideas for your hazelnut butter:
- You can sweeten your nut butter to taste using any sweetener of choice from honey to maple syrup or maple sugar, to finely ground raw cane sugar. Simply add it in and process your nut butter to incorporate it.
- You can make flavored nut butter by added in any of the following: vanilla, cinnamon, nutmeg, or any other spice of your choosing.
- You can make some of these heavenly Gluten-Free Peanut Butter Cookies or
- Use your hazelnut butter in place of peanut butter in these easy 4-Ingredient Peanut Butter Cups
- Make your own healthy homemade Nutella
- Use your homemade Nutella to make your own Homemade Nutella Ice Cream
Homemade Hazelnut Butter
- (Mini) Food Processor
- 2 cups hazelnuts (raw or pre-roasted)
Optional add-ins to boost the flavor: pinch of Himalayan salt, and/or 1 tbsp honey (or sweetener of choice), and/or ¼ tsp cinnamon, and/or pinch of ground nutmeg.
- If using raw hazelnuts: Preheat your oven to 375°F. Spread your hazelnuts in a single layer on a baking sheet and bake (in the preheated oven) for 10-12 minutes. If using pre-roasted hazelnuts: Lightly toast them until they are just browned and you can almost hear them sizzling. Then, proceed to step 4.
- Once the hazelnuts are roasted and their skins have darkened and are beginning to loosen (or when you can see that the exposed whites of some of the nuts have browned slightly), remove the tray from the oven and allow the nuts to cool for a few minutes.
- Once they are cooled enough to be handled, place them into the center of a tea towel and bunch up the four corners so that the nuts sit securely in a pouch. With your free hand, grasp the pouch and rub the nuts against each other so that their skins come away from the nuts. Once the majority of the skins are separated, remove the nuts and discard the skins.
- Place your nuts into a food processor and begin to break them down. They will go from being roughly chopped to finely chopped to powdery. Once they reach the powdery stage you will need to stop the processor and scrape down the edges.
- Continue to blend and process your nuts, stopping to scrape down the sides every so often. This process can take anywhere from 4-15 minutes. You want to keep blending until your nut-butter develops an oily shine on the surface when it rests for 10 seconds.
- Pour your hazelnut-butter into a jar or container and cover to create an airtight seal. Store at room temperature for up to 2 weeks or in the refrigerator for up to 4 months.
- You can use your nut-butter as is or you can add honey or any sweetener of choice, and even spices such as nutmeg and/or cinnamon while blending to amp up the flavor. Or, you can use this recipe to create your own Homemade Nutella!
- Do not soak your nuts. If you do they will not blend into a nut-butter!
- The skins impart a bitter taste to your nut-butter but it is not absolutely essential to remove them if you don't mind the bitterness.
- If using raw nuts, you can add a pinch of salt once you place the nuts into the food processor. If you're using pre-roasted nuts and they are pre-salted then that works as well. The salt is not essential but it does help to bring out the flavor of your nut-butter.
- The processing can vary in the length of time depending on the freshness of the nuts, the power of your processor and even the heat of the nuts (warmer-hot nuts release their oils faster and thus break down and process quicker).
- While you can use it right away, the flavor really develops when you allow it to rest overnight.
- This recipe makes approximately 1 cup of nut-butter.