Get the secret to a luscious, nourishing nut butter that puts peanut butter to shame.
When it comes to snacking, I go nuts for nuts. But they aren’t just great for munching on. They can also be roasted and blended into a smooth, luscious spread that tastes heavenly on toast, crackers, and more. One of my favorites—which is surprisingly easy to craft from scratch—is hazelnut butter.
I prefer homemade hazelnut butter for a few reasons. First, because it’s more affordable. When I go to the grocery store for hazelnut butter, I’m almost always disappointed. Either it’s not even there to begin with, or the price is too high for my budget. That’s why I’ll typically reserve it for special occasions, but not anymore.
By making it in the comfort of my own home, I skip the expense of store-bought hazelnut butter while also giving myself more creative license in the kitchen. If I want to double the batch so it lasts longer in the fridge, I can. If I want to bake with it in bulk for a beautifully rich flavor, I can. Truly, there are many creative possibilities when I blend up a jar or two of this delectable hazelnut butter. It’s fresh, robust, and deliciously dynamic.
Where do hazelnuts come from?
Today, we typically see hazelnuts as complements to chocolate in treats like Nutella or truffle candies. But these round, nutrient-dense nuts have been around for thousands of years. They come from the European hazel—a sturdy shrub that usually yields hundreds of nuts each season. In ancient times, this plant was a valuable food source, with its wood also being used for firewood and charcoal making. Today, hazelnuts are enjoyed more as a sweet delicacy instead of a staple, but their abundance in Europe and the Americas has made them a popular snack to munch on as well.
How do I store leftovers?
Refrigerate your jar of hazelnut butter for up to 1 month. This storage method keeps it thick and fresh. At room temperature, it will only last for 1 to 2 weeks, but this will keep it at a thinner consistency. No matter where you store it, you’ll likely want to stir it before you spread it, so keep that in mind when you open the jar. It’s natural for a little oil to separate from the solids over time.
Serving suggestions
While this hazelnut butter is plain, you also have the option of seasoning it in any way you’d like. I typically enjoy adding a teaspoon of cinnamon and half a teaspoon of cardamom. This adds a warm fragrance and flavor that’s one of a kind.
Spread your finished hazelnut butter on French Toast Bagels, Blackberry Muffins, or Air-Fryer Toast. I’ve also found it to be a delightful filling between layers of Banana-Oatmeal Pancakes or a dazzling dessert of Matcha Cake. Otherwise, this holiday season, keep it sweet and simple by using hazelnut butter as a dip for a Fruit Christmas Tree or Fruit Kabobs. Honestly, I’d go nuts for all of these dishes!
Homemade Hazelnut Butter
Ingredients
- 2 cups raw hazelnuts with skins
- Pinch of sea salt optional
Instructions
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Preheat your oven to 325°F and line a baking pan with parchment paper.
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Spread the hazelnuts evenly on the pan and roast for 15 minutes until they are golden and slightly oily on top. Watch carefully in the last minutes to prevent burning.
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Remove the hazelnuts from the oven and let them cool on the pan for about 10 minutes until they are comfortable to handle.
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Transfer the warm hazelnuts to a clean kitchen towel. Rub them vigorously in batches to help remove most of the skins. It’s okay if a few skins remain.
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Place the de-skinned hazelnuts into a high-speed food processor. Start on a low speed until the nuts break down into a coarse meal, then gradually increase the speed. Continue processing until the mixture turns into a smooth, runny paste, scraping down the sides as needed. Add a pinch of salt if desired.
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Spoon the hazelnut butter into a clean jar. Enjoy it right away or store in the refrigerator for up to one month.
Nutrition
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