Hazelnut Butter

Hazelnut Butter

Toasted hazelnuts blend into a rich, glossy spread with just one appliance.

Total 30 min Makes 16 oz Calories 178/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Roasting hazelnuts deepens their flavor and loosens their papery skins before they're blended into a smooth, pourable butter. A food processor does the real work here, needing only patience as the nuts break down from crumbs to a creamy paste. Spread it on toast, swirl it into oatmeal, or use it as a base for chocolate hazelnut spread.

Ingredients

  • 3 cups raw hazelnuts
  • 1/2 teaspoon salt
  • 1 tablespoon neutral oil, such as grapeseed or vegetable oil
  • 1 tablespoon honey (optional)

Method

  1. Preheat the oven to 350°F and spread the hazelnuts in a single layer on a rimmed baking sheet.

  2. Toast the hazelnuts, shaking the pan once, until fragrant and the skins begin to crack, 10 to 12 minutes.

  3. Wrap the warm hazelnuts in a clean kitchen towel and rub vigorously to remove as much of the papery skin as possible; discard the skins.

  4. Let the nuts cool for 10 minutes, then transfer to the bowl of a food processor fitted with the blade attachment.

  5. Process the hazelnuts continuously, stopping to scrape down the sides every minute, until they form a fine crumb, about 3 minutes.

  6. Continue processing until the crumbs clump into a paste and then loosen into a smooth, pourable butter, 5 to 8 minutes more, scraping down the sides as needed.

  7. Add the salt, oil, and honey if using, and process for another 30 seconds until fully incorporated and glossy.

  8. Transfer the hazelnut butter to a clean jar and store at room temperature for up to 2 weeks or refrigerate for up to 2 months.

Rate this recipe

★ 3.3 (1)

Hazelnut Butter

Roasting hazelnuts deepens their flavor and loosens their papery skins before they're blended into a smooth, pourable butter. A food processor does the real work here, needing only patience as the nuts break down from crumbs to a creamy paste. Spread it on toast, swirl it into oatmeal, or use it as a base for chocolate hazelnut spread.

30 min 16 oz 178 cal

Ingredients

  • 3 cups raw hazelnuts
  • 1/2 teaspoon salt
  • 1 tablespoon neutral oil, such as grapeseed or vegetable oil
  • 1 tablespoon honey (optional)

Method

  1. 1

    Preheat the oven to 350°F and spread the hazelnuts in a single layer on a rimmed baking sheet.

  2. 2

    Toast the hazelnuts, shaking the pan once, until fragrant and the skins begin to crack, 10 to 12 minutes.

  3. 3

    Wrap the warm hazelnuts in a clean kitchen towel and rub vigorously to remove as much of the papery skin as possible; discard the skins.

  4. 4

    Let the nuts cool for 10 minutes, then transfer to the bowl of a food processor fitted with the blade attachment.

  5. 5

    Process the hazelnuts continuously, stopping to scrape down the sides every minute, until they form a fine crumb, about 3 minutes.

  6. 6

    Continue processing until the crumbs clump into a paste and then loosen into a smooth, pourable butter, 5 to 8 minutes more, scraping down the sides as needed.

  7. 7

    Add the salt, oil, and honey if using, and process for another 30 seconds until fully incorporated and glossy.

  8. 8

    Transfer the hazelnut butter to a clean jar and store at room temperature for up to 2 weeks or refrigerate for up to 2 months.