How to make hazelnut butter

  • One 500g jar

Hazelnuts, also known as filberts and cobnuts, are great as a healthy snack. For a delicious treat to spread on toast or pancakes, try this hazelnut butter recipe.

Hazelnut spread. © Getty

I just love making nut butters! They taste great, are free from the palm oil often included in commercial nut butters, and are rich in magnesium, calcium, unsaturated fats and vitamins B and E. Plus, they are delicious and really easy to make!

The same recipe works just as well using peanuts.

Hazel (Corylus avellana) is abundant in the UK in hedgerows and woodlands. The female flowers are the ones that develop into delicious hazelnuts, which ripen in late summer, and are much coveted by squirrels, mice and people.

Hazelnuts and hazelnut shells. © Petr Gross/Getty
Hazelnuts and hazelnut shells. © Petr Gross/Getty

When are hazelnuts ripe and safe to eat?

Hazelnuts are safe to eat once the papery outer covering starts to peel back. Ripe nuts can be found in September and October.

However, they can be picked when still green and left to ripen in a warm, dark and dry location.



  • Hazelnuts 400g, blanched [or blanched cobnuts]
  • Cacao powder 3 tbsp
  • Maple syrup 2 tbsp
  • Sea salt 1/2 tsp


  • Step 1

    Roast your hazelnuts on a baking tray at 180C for about 10 minutes or until golden brown.

    They burn easily, so keep watch! Allow to cool.

    Roasting hazelnuts. © Tali Aiona/EyeEm/Getty
    Roasting hazelnuts. © Tali Aiona/EyeEm/Getty
  • Step 2

    Tip the nuts into a food processor, add the cacao powder, maple syrup and salt.

    This is possible with a pestle and mortar but will be very hard work!

    Bowl of maple syrup. © Gary Ombler/Getty
    Bowl of maple syrup. © Gary Ombler/Getty
  • Step 3

    Grind for about 5 minutes, stopping to push the mixture down occasionally.

    At first it will just look like sand, but be patient … And, as if by magic, it will suddenly turn into a creamy, velvety butter. Keep whizzing until it is completely smooth.

    If you feel it is too thick, add a drizzle of hazelnut oil and grind again. Spoon into a clean, dry jar.

    Hazelnut spread. © Getty
    Hazelnut spread. © Getty

This is a recipe from The Hedgerow Apothecary: Recipes, Remedies and Rituals by Christine Iverson, published by Summersdale, £14.99.

The Hedgerow Apothecary

Main image: © Getty