How to Make It
Place hazelnuts, salt, and cinnamon (if using) into a blender. Starting on the lowest speed and blend mixture until crumbly—about 30 seconds to 1 minute. Increase speed and blend about 1 to 2 minutes until smooth and creamy, scraping down sides with a rubber spatula as-needed.
Use the rubber spatula to scoop hazelnut butter into an airtight container. Keep refrigerated.
We used dry-roasted, unsalted hazelnuts (one 16-ounce bag from Trader Joes) for convenience and nutrition. This variety contains no added salt or oils, which can add sodium, calories, and fat.