Skip to main content
Epicurious
Cookbooks

Unsweetened Hazelnut Butter

Recipe information

  • Yield

    makes about 1 cup

Ingredients

1 1/2 cups hazelnuts (about 7 ounces)
3 tablespoons vegetable oil

Preparation

  1. Toast and skin the hazelnuts, but do not cool. In a food processor, grind the hazelnuts into a fine paste. Add the oil and pulse until combined well.

The Epicurious Cookbook
TagsSpreadsHazelnutNutGluten FreeDairy FreeVegetarianVeganEasyQuickMeal Prep30 Minutes or LessFood ProcessorBlenderCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Extra-Creamy Hummus
The best homemade hummus starts with an unexpected ingredient: ice cubes.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.