Homemade Hazelnut Cream Recipe – Silky, Nutty, and Irresistibly Spreadable

It all started on a quiet Sunday morning when I realized I had run out of store-bought chocolate hazelnut spread. Determined to satisfy my craving, I opened the pantry to find a bag of roasted hazelnuts and a spark of inspiration. 

I decided to make my own hazelnut cream—from scratch. What began as a necessity quickly became a weekend ritual. And honestly, after tasting the homemade version, I never looked back.

Hazelnut cream is more than just a spread. It’s a creamy, rich, slightly sweet paste that balances the deep roasted flavor of hazelnuts with a silky, melt-in-your-mouth texture. Whether slathered on toast, drizzled over pancakes, or spooned into oatmeal, it elevates even the simplest dishes into gourmet experiences.

Why do people fall head over heels for this recipe? Because it’s all-natural, customizable, and unbelievably delicious. Free from preservatives, excess sugar, or palm oil, this homemade hazelnut cream gives you complete control over ingredients and flavor. 

It’s perfect for health-conscious eaters, dessert lovers, and anyone wanting to add a bit of indulgence to their daily routine.

Ingredients for Homemade Hazelnut Cream Recipe

• 2 cups raw hazelnuts (skin-on or skinless)
  
• 2–3 tablespoons powdered sugar or maple syrup (to taste)
  
• 1 teaspoon vanilla extract (optional)
  
• ¼ teaspoon salt
  
• 2–4 tablespoons neutral oil (like sunflower or hazelnut oil)
  
• Optional:
  
  • 2 tablespoons cocoa powder (for a chocolate-hazelnut version)
    
  • 1–2 tablespoons melted dark chocolate (for extra richness)
    

Ingredient Variation Suggestions

• Chocolate Twist: Add cocoa powder and a touch of melted chocolate for a Nutella-style flavor.
  
• Sugar-Free: Replace sweetener with stevia, monk fruit, or erythritol for a keto-friendly version.
  
• Vegan-Friendly: Use maple syrup instead of honey and dairy-free chocolate.
  
• Spiced Version: Add a pinch of cinnamon or cardamom for a warm twist.
  
• Extra Creamy: Add 1 tablespoon coconut cream for a silkier texture.
  

Instructions for Homemade Hazelnut Cream Recipe

Step 1: Roast the Hazelnuts

Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and roast for 12–15 minutes, or until the skins begin to crack and the nuts are fragrant.

Step 2: Remove the Skins

If using skin-on hazelnuts, wrap the warm nuts in a clean kitchen towel and rub them together. Most of the skins will flake off. It’s okay if some bits remain—it adds rustic texture and flavor.

Step 3: Blend the Nuts

Transfer the roasted hazelnuts to a high-speed blender or food processor. Start blending on low speed and gradually increase. Initially, the nuts will form a coarse meal, then a thick paste, and finally a smooth, pourable cream. This may take 5–10 minutes, depending on your blender.

Step 4: Add Flavorings

Once the hazelnuts are smooth, add sweetener, vanilla, salt, and any optional ingredients like cocoa powder or melted chocolate. Blend again until fully combined and silky.

Step 5: Adjust Texture

If the cream is too thick, drizzle in oil one tablespoon at a time while blending until the desired consistency is reached.

Step 6: Store It

Pour the hazelnut cream into a clean, airtight jar. Store in the refrigerator for up to 3 weeks. Let it come to room temperature before using for easy spreading.

Cook Time

• Preparation Time: 10 minutes
  
• Roasting Time: 12–15 minutes
  
• Blending Time: 5–10 minutes
  
• Total Time: 25 minutes

Pro Tips for the Perfect Hazelnut Cream

• Roast Evenly: Stir the hazelnuts halfway through baking to ensure even roasting.
  
• Blend Patiently: Don’t rush the blending process; the creaminess comes with time.
  
• Use Fresh Nuts: Always start with fresh, high-quality hazelnuts for the best flavor.
  
• Control the Sweetness: Start with less sweetener—you can always add more, but not remove.
  
• Warm Before Use: A short microwave burst or warm water bath softens cold hazelnut cream for easy spreading.
  

Final Thoughts on Homemade Hazelnut Cream Recipe

Homemade hazelnut cream is the kind of recipe that feels like a luxury but is surprisingly simple to make. It’s healthier than store-bought versions, bursting with real nutty flavor, and incredibly versatile. You can spread it on toast, swirl it into yogurt, spoon it over pancakes, or even use it as a filling for pastries or cakes.

Once you try this luscious, golden cream straight from your own kitchen, you’ll never want to go back to processed jars. It’s comfort, quality, and creativity—all in one delicious spoonful.

Homemade Hazelnut Cream Recipe – Silky, Nutty, and Irresistibly Spreadable

A velvety smooth blend of roasted hazelnuts, lightly sweetened and optionally enriched with cocoa or vanilla. This homemade hazelnut cream is spreadable, spoonable, and utterly irresistible—ideal for breakfasts, desserts, or snacking right from the jar.

Author: Olivia Carter Cuisine: European Courses: Condiment

Print Recipe

Pin Recipe

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Beginner Cooking Temp: 350  F Servings: 4 Estimated Cost: $ 5 Calories: 90 Best Season: Suitable throughout the year

Ingredients

• 2 cups raw hazelnuts (skin-on or skinless)
• 2 tablespoons 2–3 powdered sugar or maple syrup (to taste)
• 1 teaspoon vanilla extract (optional)
• ¹⁄₄ teaspoon salt
• 2 tablespoons 2–4 neutral oil (like sunflower or hazelnut oil)
• Optional:
• 2 tablespoons cocoa powder (for a chocolate-hazelnut version)
• 1–2 tablespoons melted dark chocolate (for extra richness)

Instructions

1. Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and roast for 12–15 minutes, or until the skins begin to crack and the nuts are fragrant.
   Mark as complete
2. If using skin-on hazelnuts, wrap the warm nuts in a clean kitchen towel and rub them together. Most of the skins will flake off. It’s okay if some bits remain—it adds rustic texture and flavor.
   Mark as complete
3. Transfer the roasted hazelnuts to a high-speed blender or food processor. Start blending on low speed and gradually increase. Initially, the nuts will form a coarse meal, then a thick paste, and finally a smooth, pourable cream. This may take 5–10 minutes, depending on your blender.
   Mark as complete
4. Once the hazelnuts are smooth, add sweetener, vanilla, salt, and any optional ingredients like cocoa powder or melted chocolate. Blend again until fully combined and silky.
   Mark as complete
5. If the cream is too thick, drizzle in oil one tablespoon at a time while blending until the desired consistency is reached.
   Mark as complete
6. Pour the hazelnut cream into a clean, airtight jar. Store in the refrigerator for up to 3 weeks. Let it come to room temperature before using for easy spreading.
   Mark as complete

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 90kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 1g5%

Sodium 10mg1%

Total Carbohydrate 3g1%

Dietary Fiber 1g4%

Sugars 2g

Protein 2g4%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.