Discover Delicious Homemade Roasted Hazelnut Butter Recipe UK
Rated 5.0 stars by 1 users
Category
Nuts
Servings
8
Prep Time
10 minutes
Cook Time
10 minutes
Calories
180
Whip up a jar of irresistibly creamy roasted hazelnut butter with this straightforward recipe, ready in just minutes!
Using simple ingredients like raw hazelnuts, a touch of oil, and optional add-ins like honey or melted Whitakers Milk Chocolate, this homemade spread bursts with rich, nutty flavor.
Whether you prefer it smooth and velvety or with a rustic, chunky texture, this versatile recipe lets you customize to your taste.
Perfect for slathering on warm toast, drizzling over pancakes, or sneaking a spoonful straight from the jar, this hazelnut butter is a delightful addition to your kitchen repertoire.
Ingredients
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300g raw hazelnuts
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1–2 tbsp neutral-flavoured oil (e.g. sunflower or light olive oil)
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½ tsp fine sea salt (adjust to taste)
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1 tbsp honey or maple syrup (for sweetness)
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1 tsp vanilla extract
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20g Whitakers Milk Chocolate, melted—swirled in at the end
Optional add-ins:
Directions
Roast the hazelnuts:
Preheat your oven to 180 °C fan (200 °C / 400 °F).
Spread the hazelnuts in a single layer on a baking tray.
Roast for 8–10 minutes, shaking the tray once or twice, until the skins begin to crack and the nuts are golden and fragrant.
Remove the skins:
Transfer nuts to a clean tea towel.
Fold the towel over, rub vigorously to loosen and discard as much of the papery skin as possible.
(A few flecks of skin are fine and add rustic texture.)
Blend to butter:
Place the warm nuts in a food processor.
Pulse briefly to break them up, then process continuously.
The nuts will go through stages: chopped → coarse meal → clumping paste → smooth butter.
This takes 4–6 minutes—be patient, stopping to scrape down the sides as needed.
Season & finish:
As the nuts form a smooth butter, drizzle in 1 tbsp oil and add salt.
Taste and adjust:
Add the second tablespoon of oil for extra creaminess, honey/maple syrup for sweetness, or vanilla for depth.
If using, swirl in melted Whitakers Milk Chocolate by drizzling it in and pulsing 2–3 times to create ribbons.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings:The recipe typically yields 8 delicious portions of nut butter spread.
Calories per serving:180 calories.
Remember:Please tag #whitakerschocolates with photos of your hazelnut-flavoured butter.
Oil substitute:Use macadamia or avocado oil for a richer flavour.
Spiced twist:Add ½ tsp ground cinnamon or a pinch of sea-salt flakes on top.
Chocolate-hazelnut spread:Stir in 1 tbsp cocoa powder with the salt for a homemade “Nutella” style butter.
Smooth vs rustic:Blend longer for ultra-smooth; pulse less for a chunkier texture.
Enjoy your homemade roasted hazelnut butter on everything from pancakes to PB&J, or straight from the spoon!
Pairing Suggestions
Breakfast: Spread on toast, pancakes, or stir into oatmeal with berries or banana.
Snacks: Dip apple/pear slices, spread on rice cakes, or pair with crackers and dried fruit.
Desserts: Slather on banana bread, swirl into yogurt parfaits, or drizzle over vanilla ice cream.
Savory: Serve with brie on a cheese board or dip with carrot/celery sticks.
Drinks: Pair with black coffee, latte, or chamomile tea.
Tips: Balance creaminess with crunchy toppings like granola. Use tart fruits for sweet versions, or mild cheeses for savory.
How to Store Your Homemade Hazelnut Butter
Container: Spoon into a clean, airtight jar and seal tightly.
Room Temperature: Store at room temperature for up to 2 weeks in a cool, dry place away from direct sunlight.
Refrigeration: For longer storage, keep in the refrigerator for up to 1 month. Note: The spread will firm up when chilled; let it sit at room temperature for a few minutes to soften before use.
Tip: Stir before using if oil separates naturally.
