Rustic Hazelnut Butter

Rich, cozy, and deeply nutty — perfect on toast, in chocolate spreads, or by the spoonful at midnight.

Ingredients

• 3 cups hazelnuts (skin-on for deeper flavor, or blanched for a creamier texture)
• 1–2 tbsp hazelnut oil or neutral oil
• 1 pinch sea salt
• 1–2 tsp maple syrup or honey (optional)
• ½ tsp vanilla extract (optional)

Instructions

1. Roast the hazelnuts at 350°F for 10–12 minutes until fragrant.
2. Rub them in a warm towel to remove the skins (optional).
3. Blend in a food processor until crumbly.
4. Keep blending — past the paste stage — until smooth and creamy, 5–10 minutes.
5. Add oil as needed for creaminess.
6. Stir in the salt, sweetener, and vanilla.
7. Store in a jar. Stir well before using; best kept in the fridge for up to 3 weeks.

Variations: add 2 tbsp unsweetened cocoa and 1 tsp maple syrup for chocolate hazelnut; ½ tsp cinnamon and 1 tsp honey for Cinnamon Bliss; or 1 tsp instant espresso powder for Café Hazelnut.