Cinnamon Vanilla Hazelnut Butter

Author Notes: Nut butter amped up....move over peanut butter!The Suburban Soapbox

Makes: 1 1/2 cups


  • 2 cups Hazelnuts
  • 2 teaspoons Ground cinnamon
  • 1 1/2 teaspoons Vanilla bean paste or vanilla extract
  • 1/2 teaspoon Kosher salt
In This Recipe


  1. Place the hazelnuts, cinnamon, vanilla and salt in the bowl of a food processor. Process the nut mixture until they turn into a creamy consistency, approximately 4 minutes. Transfer the mixture to a jar with a tight-fitting lid. (I used Mason jars.) The mixture will keep for approximately 3 weeks in the refrigerator.

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Reviews (1) Questions (0)

1 Review

cookiedough March 28, 2014
Should I roast the hazelnuts, or do they taste better raw? Thank you!