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Hazelnut Butter
Condiments
Ingredients:
- 300g (2 cups) raw hazelnuts
- 2g (½ tsp) salt
- 15ml (1 tbsp) maple syrup (optional, for a touch of sweetness)
- 5ml (1 tsp) vanilla extract (optional)
- 15ml (1 tbsp) neutral oil (optional, for a smoother consistency)
Equipments:
- Parchment paper
- Baking sheet
- Clean kitchen towel
- High-powered food processor or blender
- Spatula
- Glass jar with lid for storage
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Oil-Free
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Oil-Free
Nutrition:
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Instructions:
- Toast the Hazelnuts
Preheat the oven to 180°C (350°F). Spread the hazelnuts in a single layer on a baking sheet. Roast for 10–12 minutes, shaking the pan halfway through, until the skins are cracked and the nuts are deep golden brown. - Remove the Skins
Transfer the hot hazelnuts onto a clean kitchen towel. Rub vigorously for about 1 minute to remove as much of the papery skin as possible. Allow the nuts to cool for 5 minutes. - Blend
Transfer the hazelnuts to a high-powered food processor. Process continuously for 8–12 minutes, stopping to scrape down the sides every 2 minutes. The hazelnuts will go from coarse crumb to thick paste to smooth creamy butter. - Season
Add 2 g (½ tsp) salt and, if using, 15 ml (1 tbsp) maple syrup and 5 ml (1 tsp) vanilla extract. Blend for a further 30 seconds until fully combined. - Store
Transfer to a clean glass jar. Keeps at room temperature for up to 2 weeks or refrigerated for up to 2 months.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Common Mistakes:
- Adding liquid too early — never add water or milk to the food processor as it causes the nut butter to seize into a stiff, gritty paste. Add oil only once the butter is already smooth.
- Not roasting long enough — under-roasted hazelnuts produce a pale, bland butter. The nuts should be deeply golden for the best flavour.
- Stopping the blending too soon — the mixture will look dry and crumbly for several minutes before it suddenly becomes smooth. Keep blending.
- Overheating the food processor — if the motor feels very hot, stop and rest for 5 minutes before continuing.
Notes:
- The more skin you remove, the smoother and less bitter the final butter will be.
- Roasting is what unlocks the rich, deep hazelnut flavour. Do not skip this step.
- A high-powered food processor produces the smoothest results. A regular blender can work but may take longer.
Storage:
- Store in a sealed glass jar at room temperature for up to 2 weeks.
- Refrigerate for up to 2 months. The butter will firm up when cold — bring to room temperature before using for easy spreading.
- Natural oil separation is normal. Stir well before each use.
Tips:
- For a chocolate hazelnut version, blend in 2 tbsp cocoa powder and an extra tbsp of maple syrup once the butter is smooth.
- Try stirring a spoonful into oatmeal, spreading on toast, or using as a dip for apple slices.
Hazelnut Butter
16 Servings
Prep 5 min
Blend 12 min
Ingredients:
- 300g (2 cups) raw hazelnuts
- 2g (½ tsp) salt
- 15ml (1 tbsp) maple syrup (optional, for a touch of sweetness)
- 5ml (1 tsp) vanilla extract (optional)
- 15ml (1 tbsp) neutral oil (optional, for a smoother consistency)
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Oil-Free
Instructions:
- Toast the Hazelnuts
Preheat the oven to 180°C (350°F). Spread the hazelnuts in a single layer on a baking sheet. Roast for 10–12 minutes, shaking the pan halfway through, until the skins are cracked and the nuts are deep golden brown. - Remove the Skins
Transfer the hot hazelnuts onto a clean kitchen towel. Rub vigorously for about 1 minute to remove as much of the papery skin as possible. Allow the nuts to cool for 5 minutes. - Blend
Transfer the hazelnuts to a high-powered food processor. Process continuously for 8–12 minutes, stopping to scrape down the sides every 2 minutes. The hazelnuts will go from coarse crumb to thick paste to smooth creamy butter. - Season
Add 2 g (½ tsp) salt and, if using, 15 ml (1 tbsp) maple syrup and 5 ml (1 tsp) vanilla extract. Blend for a further 30 seconds until fully combined. - Store
Transfer to a clean glass jar. Keeps at room temperature for up to 2 weeks or refrigerated for up to 2 months.
