This easy roasted hazelnut butter is cosiness in a jar. Roasting the nuts with maple or date syrup allows for the flavour and sweetness to come into the hazelnut butter without causing it to seize, which means sweet, dreamy nut butter without any refined sugars.
Preheat the oven to 150°C (300°F). Place the hazelnuts, maple syrup, cinnamon, and salt onto a large baking sheet with higher sides.
300 grams raw hazelnuts, 60 ml maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon sea salt
Use a wooden spoon or spatula to mix the nuts until fully coated, then bake for about 20 minutes, or until darker in colour and slightly toasty smelling.
Cool the nuts for a few minutes before adding to a food processor. Make sure the small opening is open, then blend, scraping down the sides as needed, for about ten minutes.
The nuts will turn into a meal first, then start to ball together as the oils are released. Continue to blend until a very smooth, runny nut butter forms.
Transfer the hazelnut butter into a jar or container, then cool fully at room temperature before refrigerating. This recipe makes about 500 ml, or two cups.