Preheat your oven to 325°F and line a baking pan with parchment paper.

Spread the hazelnuts evenly on the pan and roast for 15 minutes until they are golden and slightly oily on top. Watch carefully in the last minutes to prevent burning.

Remove the hazelnuts from the oven and let them cool on the pan for about 10 minutes until they are comfortable to handle.

Transfer the warm hazelnuts to a clean kitchen towel. Rub them vigorously in batches to help remove most of the skins. It’s okay if a few skins remain.

Place the de-skinned hazelnuts into a high-speed food processor. Start on a low speed until the nuts break down into a coarse meal, then gradually increase the speed. Continue processing until the mixture turns into a smooth, runny paste, scraping down the sides as needed. Add a pinch of salt if desired.

Spoon the hazelnut butter into a clean jar. Enjoy it right away or store in the refrigerator for up to one month.