Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Hazelnut Butter

Scott Phillips

Yield: Yields about 1 cup.

This butter can be refrigerated in a sealed container for up to three months or frozen for up to six months. If frozen, thaw it slowly in the refrigerator overnight. Always bring the hazelnut butter to room temperature before use.


  • 8 oz. (1-2/3 cups) hazelnuts
  • 1/4 cup vegetable oil, such as canola or sunflower

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 120
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 2


To prepare the hazelnuts:

  • Heat the oven to 350°F. Spread the hazelnuts in a single layer on a baking sheet and toast in the heated oven until the skins are mostly split and the nuts are light golden brown and quite fragrant, 15 to 18 min. Don’t overcook the nuts or they’ll become bitter.
  • Put the warm hazelnuts in a clean dishtowel. Fold the towel around the hazelnuts and let them steam for at least 5 min. Then rub the nuts in the towel to remove most of the skins (try to get at least 50% of the skins off). Let the hazelnuts sit for another 10 to 15 min. to cool completely. Toasted, peeled hazelnuts can be cooled and frozen in a sealed plastic container for up to three months.

To make the hazelnut butter:

  • Put the nuts in a food processor; add the oil and pulse a few times. Then process, checking the consistency every few seconds, until the texture resembles that of natural, unhomogenized peanut butter or wet sand, 1 to 2 min.


Rate or Review

Reviews (5 reviews)

  • User avater
    EdnaRCastillo | 05/13/2019

    Very nice recipe, I like it,

  • User avater
    SallyGOrozco | 05/03/2019

    I like it.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial