If you haven’t tried Hazelnut Butter yet, now’s the time to give it a go! One striking similarity people often notice about Hazelnut Butter is its resemblance to the much-loved Nutella. That’s correct! Roasted Hazelnut butter, along with cacao, plays a starring role in one of the most popular sweet spreads since the 1940s!
Tips: To simplify the process, consider purchasing hazelnuts without their skins. If these aren’t available, you can remove the skins yourself after roasting. Wrap the hazelnuts in a towel and let them steam for 2-3 minutes. This steaming process will help loosen the skins. While the hazelnuts are still warm, vigorously rub them in the towel to peel off the skins. You may need to repeat this process several times to remove as much skin as possible.
Preparation time 10 min
Cooking time 10 min
This recipe keeps for 60 days
Ingredients (20 servings)
- 3 cup, whole Hazelnuts (skin off)
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Prepare for Baking
Preheat the oven to 175 C (350 F) and spread the hazelnuts in a single layer on a baking sheet.
Roast the Hazelnuts
Roast in the preheated oven for approximately 8-10 minutes, stirring occasionally for even roasting. Remove from the oven when they turn a light golden color. Allow the hazelnuts to cool.
Blend the Hazelnuts
Transfer the roasted hazelnuts to a food processor or a high-powered blender. Begin blending the hazelnuts until they break down into a coarse, crumbly mixture.
Blend Until Smooth
Blend the hazelnuts for around 10 minutes or until it reaches your preferred consistency. Hazelnut butter is one of the fastest nut butters to make since it blends so quickly!
Note: The blending time may vary depending on your blender, but rest assured, it will transform into a delightful creamy texture!
Transfer the homemade nut butter to an airtight container. Refrigerate for up to 2-3 months or store at room temperature for 2-3 weeks.
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One serving contains 127 calories, 3 grams of protein, 12 grams of fat, and 3 grams of carbohydrates.
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