Roasted Hazelnut Butter

A glass jar of hazelnut butter in a bed of hazelnuts.

Make your own hazelnut butter at home! This version roasts the nuts with maple syrup so you can add sweetness without the nut butter seizing.

Course Autumn

Cuisine Vegan

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 127kcal

Author Alexandra Daum

Ingredients

300 grams (2 cups) raw hazelnuts
50 ml (~¼ cup) maple syrup
1 teaspoon cinnamon
½ teaspoon sea salt to taste

Metric - Cups

Instructions

Preheat the oven to 150°C (300°F). Place the hazelnuts, maple syrup, cinnamon, and salt onto a large baking sheet with higher sides. Line with parchment paper if preferred.
300 grams (2 cups) raw hazelnuts, 50 ml (~¼ cup) maple syrup, 1 teaspoon cinnamon, ½ teaspoon sea salt
Use a wooden spoon or spatula to mix the nuts until fully coated, then bake for 15 to 20 minutes, or until golden in colour and the nuts smell toasted.
Cool for a few minutes before adding to a food processor. Make sure the small opening is open to let steam escape, 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 2 cups.

Notes

Storage: I usually keep nut butter on the counter, but I understand that this is uncomfortable for some people (I do keep the kitchen quite cold). You can refrigerate it if you prefer.

Freezing: this can be frozen for up to three months in airtight containers. Thaw in the refrigerator or at room temperature and stir well before use.

Nutrition