Silky-smooth homemade hazelnut butter is often overlooked for its wildly popular chocolatey cousin. However, if you take away the chocolate, you get a gorgeous, speckled-brown nut butter that’s much healthier and much lower in sugar—but just as luxe and indulgent.
Make our super simple hazelnut butter recipe, and you’ll instantly fall for its creamy, dreamy, naturally sweet goodness. This thinner nut butter is perfect for drizzling over waffles, French toast, fresh fruit, yogurt, oatmeal, and more.
Master this basic formula, then mix it up with ground cinnamon, vanilla extract, or chopped dark or white chocolate. For best results, use a high-powered blender such as a Vitamix or a Ninja. You can also use a food processor, but the nuts will take longer to break down.
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.