If you’re ready to elevate your snack game with a rich, nutty spread, this Homemade Roasted Hazelnut Butter Recipe will become your new kitchen hero. Imagine the deep, toasty flavor of perfectly roasted hazelnuts transformed into a smooth, luxurious butter that’s fragrant with natural vanilla and just a touch of sea salt. It’s simple to make yet incredibly satisfying, making it perfect for everything from breakfast toast to decadent baking. Once you try this recipe, you’ll discover just how delightfully easy it is to create a wholesome spread that’s bursting with authentic, homemade goodness.
Ingredients You’ll Need
Making this Homemade Roasted Hazelnut Butter Recipe requires only a few simple ingredients, each playing an essential role in building flavor, texture, and aroma. These staples work in harmony to create a creamy, luscious butter that tastes far more luxurious than the humble list would suggest.
- 400 g raw hazelnuts: The star of the recipe, raw hazelnuts offer a fresh, natural flavor that becomes beautifully toasted and rich once roasted.
- ¼ teaspoon sea salt: Just a pinch enhances the nutty flavor and balances any sweetness from the vanilla.
- 1 vanilla pod (or ½ teaspoon vanilla powder): Infuses the butter with a delicate, aromatic sweetness that complements the hazelnuts perfectly; scraping the seeds from a pod is especially fragrant.
How to Make Homemade Roasted Hazelnut Butter Recipe
Step 1: Roast the Hazelnuts
Start by heating your oven to 180°C (356°F) and spreading the raw hazelnuts evenly on a baking sheet. Roast them for about 10 minutes until they turn a lovely golden brown and release that irresistible nutty aroma. This roasting step is crucial because it deepens the flavor and softens the nuts, priming them for a buttery texture. Once roasted, set them aside to cool for about 30 minutes; this also helps the skins loosen.
Step 2: Remove the Skins
Next, gently rub the cooled hazelnuts between your hands or inside a clean kitchen towel. The skins should come off easily in this method, leaving behind those beautiful toasted nuts that will blend smoothly while skipping the bitterness skins can add.
Step 3: Blend into a Butter
Now it’s time for the magic. Toss the skinned hazelnuts into a high-speed blender or food processor. Begin blending—the nuts will first become a coarse meal, then gradually release their natural oils and transform into a creamy paste. This usually takes about 3 to 4 minutes, so be patient and give your blender breaks if needed.
Step 4: Add Your Flavors
Once the texture moves beyond the crumbly phase, add the sea salt and your vanilla flavor—either the scraped seeds from your vanilla pod or vanilla powder. This step infuses your butter with warmth and a subtle sweet touch that complements the natural nuttiness perfectly.
Step 5: Blend Again Until Luxuriously Smooth
Keep blending for another 4 to 5 minutes until the hazelnut butter turns very runny and glossy. You might need to stop and scrape down the sides with a spatula to ensure everything blends evenly. The extended blending is key to achieving that silky consistency and full flavor.
Step 6: Store for Enjoyment
Lastly, transfer your homemade hazelnut butter into an airtight jar. It keeps wonderfully at room temperature, away from light, for up to a week, or chilled in the fridge for up to a month. Either way, it’s ready to enjoy whenever a craving strikes!
How to Serve Homemade Roasted Hazelnut Butter Recipe
Garnishes
To make your hazelnut butter even more irresistible, try sprinkling a few chopped roasted hazelnuts on top for a delightful crunch or a drizzle of raw honey to boost sweetness naturally. A pinch of cinnamon can also accentuate the warm vanilla notes beautifully.
Side Dishes
This butter pairs superbly with morning toasts, fresh fruits like apples and bananas, or swirling into oatmeal for an instant flavor boost. It’s also a perfect companion to pancakes, waffles, or even stirred into yogurt for an extra nutty treat.
Creative Ways to Present
For something fun and unexpected, spread the butter on homemade crackers topped with dark chocolate shards or swirl it into your favorite smoothie for creamy indulgence. Using it as a filling for cookies or blending it into frosting for cakes gives your bakes a gourmet edge with no extra fuss.
Make Ahead and Storage
Storing Leftovers
You’ll be amazed at how versatile this Homemade Roasted Hazelnut Butter Recipe is when stored properly. Keep any leftovers in a sealed jar in a cool, dark cupboard for up to a week without losing flavor or texture. Refrigeration extends its shelf life up to a month, though it may thicken slightly—just stir before serving.
Freezing
If you want to keep your homemade butter longer, freezing is an option. Store it in an airtight container or freezer-safe jar, and it will last for several months. When ready to use, thaw it gently in the fridge overnight to preserve texture and taste.
Reheating
In case your hazelnut butter becomes too firm, especially after refrigeration or freezing, warm it gently at room temperature or briefly microwave it for a few seconds. Stir well to restore that creamy, spreadable consistency perfect for any use.
FAQs
Can I use pre-roasted hazelnuts for this recipe?
While you can, roasting raw hazelnuts yourself ensures the freshest flavor and that perfect balance of toastiness, which is key to that delicious homemade taste. Pre-roasted nuts may be less flavorful or oily.
Do I have to remove the skins from the hazelnuts?
Removing the skins helps prevent any bitterness and results in a smoother butter, but if you prefer, you can leave small amounts on for a more rustic texture—just be prepared for a slightly different flavor profile.
What if I don’t have a vanilla pod or powder? Can I skip it?
The vanilla adds a lovely depth and sweetness, but it’s not mandatory. Your hazelnut butter will still taste fantastic without it, focusing more purely on that nutty richness.
Is it necessary to use sea salt? Can I omit salt altogether?
A pinch of sea salt enhances the nutty flavor by balancing sweetness and cutting through richness. You can omit it if you’re watching sodium intake, but expect a somewhat flatter flavor.
How long does the Homemade Roasted Hazelnut Butter Recipe keep at room temperature safely?
Stored properly in a clean, airtight jar away from sunlight, it stays fresh for up to one week. Beyond that, refrigeration is recommended to maintain freshness and prevent spoilage.
Final Thoughts
This Homemade Roasted Hazelnut Butter Recipe is one of those delightful discoveries that brings effortless joy with every spoonful. Whether slathered on toast, swirled into desserts, or enjoyed straight from the jar, it balances simplicity, depth, and decadence like no store-bought spread ever could. Give it a try, share it with friends, and revel in the comfort of something truly homemade.
Print
Homemade Roasted Hazelnut Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 servings (approx. 1 cup of nut butter)
- Category: Nut Butter
- Method: Baking and Blending
- Cuisine: International
- Diet: Gluten Free
Description
This homemade roasted hazelnut butter recipe delivers a creamy and flavorful spread made from freshly toasted hazelnuts, enhanced with a hint of vanilla and a touch of sea salt. Perfect for spreading on toast, adding to smoothies, or using in desserts, this natural nut butter is free from additives and preservatives.
Ingredients
Ingredients
- 400 g raw hazelnuts
- ¼ teaspoon sea salt
- 1 vanilla pod or ½ teaspoon vanilla powder
Instructions
- Roast the hazelnuts: Preheat your oven to 180°C (356°F). Spread the raw hazelnuts evenly on a baking sheet and bake for 10 minutes until they are toasted and fragrant. Remove from the oven and let them cool completely for 30 minutes to prevent overheating the blender later.
- Remove the skins: Once cooled, rub the hazelnuts between your hands or in a clean kitchen towel to remove the papery skins. Most skins should come off easily, which improves the smoothness and taste of the butter.
- Blend initial: Place the skinned hazelnuts into a high-speed blender or food processor. Blend for about 3 to 4 minutes. At first, the nuts will break down into a coarse meal, then start to release oils and form a crumbly paste.
- Add flavors: Add the ¼ teaspoon of sea salt and either scrape the seeds from the vanilla pod or add the vanilla powder to the processed nuts for a subtle, aromatic flavor.
- Blend to finish: Continue blending for an additional 4 to 5 minutes until the mixture becomes a very runny, creamy hazelnut butter. Stop occasionally to scrape down the sides with a spatula to ensure uniform consistency.
- Store: Transfer the hazelnut butter into an airtight storage jar. Keep it at room temperature in a dark place for up to one week or refrigerate it for up to one month to maintain freshness.
Notes
- Using a high-speed blender or food processor is essential for achieving the smooth butter texture.
- If using a vanilla pod, scraping the seeds out will provide a richer authentic vanilla flavor than vanilla powder.
- Stir the nut butter occasionally if refrigerated, as natural oils may separate.
- This recipe contains no added sugar or oils, making it a healthy and natural alternative to store-bought nut butters.
