Homemade Hazelnut Butter

As much as I love Justin’s Maple Almond Butter, most of the time I cannot bring myself to pay $14 for a 16oz jar. This is where homemade nut butters come in. Making your own flavored nut butters is actually quite easy (and cost effective). All you really need is the nut of choice.

Here is my simple hazelnut butter recipe. I prefer to make smaller batches more frequently for optimum freshness, but you can easily double it for a larger amount.

Prep time          Cook time           Total time
15 mins               15 mins                30 mins
Makes: 1 cup
Ingredients:
  • 2 c raw hazelnuts
  • 1/2 tsp ground cinnamon plus more to taste
  • 1/2 tsp sea salt plus more to taste
  • optional: 2-3 tsp coconut sugar, maple syrup, or honey to sweeten
  • optional: 1/3 c dark chocolate chopped or 3 tbsp cocoa powder
  • optional: a little oil if needed for texture. Olive oil is a good choice, but not too much

Hazelnuts are high in protein, fiber, and healthy fats, as well as having high amounts of folate, which is needed for the production of red blood cells. They are are also high in minerals, and vitamins such as biotin, which is needed to grow healthy skin and hair.

  1. Preheat oven to 350 degrees, and add hazelnuts to a baking sheet.
  2. If raw, roast for a about 12-15 minutes. If the nuts are already roasted, roast for 8-10 minutes. You should smell a nutty flavor, but do not let them overcook.
  3. Remove from oven and let cool slightly.
  4. Use your hands or a kitchen towel to roll the nuts around and remove most of the skins.  This will make for a creamier nut butter, but it doesn’t have to be perfect.
  5. Add the cleaned hazelnuts to a food processor or high speed blender. Blend on low until a butter is formed.
  6. Optional: Heat the chopped chocolate over a double boiler or in the microwave in 30 second increments, stirring in between.
  7. Once the hazelnut butter is smooth, add any additional ingredients and blend until well incorporated.
  8. Transfer to a clean jar and store at room temperature for 2-3 weeks.
Before and after roasting.
Peeling the Hazelnuts. You can see my patience decreased from the first few perfectly peeled hazelnuts.
Blend until smooth and store in an airtight container.
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