DIY: Homemade Nutella
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Last year, I made the confession of all confessions. I was on the fence about Nutella, and while I was enamored with some Nutella cookies that I made, I still wasn’t completely sold. I haven’t been able to put my finger on it, but it just wasn’t living up to the high expectations that the foodie world had set for it. When I first started flipping through my new favorite DIY cookbook last year and marking recipes to try, the homemade chocolate-hazelnut spread didn’t set the world on fire for me. It wasn’t until a few weeks ago when I revisited the book that I took a second glance at the recipe. The rest, as they say, is history.
In the recipe headnote, it mentioned that commercial chocolate-hazelnut spreads often lack real nut flavor and can taste plasticky. Yes, that! Since it seemed like they were speaking my language, I decided that if anything might change my mind, it would be this homemade version. Turns out, I was right. I haven’t been able to put the spoon down since this finished churning in my food processor!
In addition to being one of the easiest recipes you’re likely to find, it has officially changed my mind when it comes to the chocolate-hazelnut spread phenomenon. Maybe it has to do with actually making it myself, but the flavor truly cannot be beat. The nut flavor comes bursting through and the chocolate gives it such depth. I guess this in line with the notion that if kids help make a meal they are more likely to eat it 
Eat it, I did! I ate quite a few spoonfuls before I decided I should probably try it on something else. As it turns out, graham crackers and apples are both perfect companions for your homemade Nutella. As are about a million other things, I’m sure! I can’t wait to break out the tub of pretzel rods with this jar.
Since I gave up peanut butter for Lent, I may have just found myself a very worthy substitute for the next 38 days. My grandma used to pull the one-two punch – layering peanut butter then Nutella on her morning toast. Such a trendsetter, she was! I only wish she were here to taste this homemade version. I have no doubt she would love it and gobble it up as quickly as I could make it.
I have learned a very valuable lesson here. If I don’t care much for a packaged product, give it a homemade whirl before totally dismissing it. As it turns out, the concept is phenomenal, and this recipe’s execution makes it absolutely perfect. I’m so thrilled to finally jump on the chocolate-hazelnut train!
One year ago: Salted Caramel Chocolate Chip Cookie Bars and Creamy Tomato-Basil Soup
Two years ago: White Chocolate Coconut Brownies
Three years ago: Espresso Ice Cream
Four years ago: Italian Walnut Pillow Cookies
Six years ago: Maple-Hazelnut Oatmeal
Homemade Nutella Spread
Yield: 1½ cups
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
A homemade Nutella spread, full of roasted hazelnuts and a rich chocolate flavor.
Ingredients:
2 cups (8 ounces) hazelnuts
1 cup powdered sugar
⅓ cup Dutch-processed cocoa powder
2 tablespoons hazelnut oil
1 teaspoon vanilla extract
⅛ teaspoon saltDirections:
1. Preheat oven to 375 degrees F. Spread the hazelnuts out on a single layer on a rimmed baking sheet and roast until dark brown and fragrant, 12 to 15 minutes, rotating the baking sheet halfway through baking. Keep a close eye on them, as they can go from perfect roasted to burnt in a short amount of time. Transfer the hazelnuts to a medium-sized bowl.
2. Once the hazelnuts are cool enough to handle, place a second bowl upside-down on top of the bowl with the hazelnuts. Shake vigorously for about 30 seconds to remove the skins of the hazelnuts. It may take a few times to get all of the skins off; each time, remove the hazelnuts that have lost their skin to the bowl of a food processor, then continue shaking.
3. Process the hazelnuts in a food processor until their oil is released and they form a smooth, loose paste, 2 to 5 minutes, scraping down the bowl often.
4. Add the powdered sugar, cocoa powder, hazelnut oil, vanilla extract and salt and process until fully incorporated, scraping the bowl as needed, about 2 minutes. The mixture will loosen and become glossy. Transfer the spread to a jar with a tight-fitting lid or an airtight container. You can store it in the refrigerator or at room temperature for up to 1 month.
Notes:
- If you want to do away with having to remove the hazelnut skins, you could purchase blanched hazelnuts, which I might try next time.
- I was not able to find hazelnut oil at any local grocery stores (including Whole Foods), so I ended up ordering it from Nuts.com. You could substitute walnut oil or vegetable oil, but the hazelnut oil really helps give the spread a silky smooth texture.
- You can substitute regular unsweetened cocoa powder for the Dutch-processed cocoa powder.
(Recipe adapted from The America's Test Kitchen DIY Cookbook)
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I just made two huge homemade batches of PB yesterday and one was choc PB. Once I get through that stash, I need to move onto Nutella. Looks awesome! Homemade nut butters and spreads always trump storebought!
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Homemade nutella has been on my to-do list for such a long time now! That’s it. It’s decided. Hazelnuts are on my next shopping list
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I have been making “nutella” for about a year now , and there is no doubdt that it is so much better than the “real one”! That’s because lots of nuts give it a better taste than lots of oil. I’ve tried it with almonds too, and it’s delicious. And one of theese days I will try peanuts.
Your’s is really smooth. I wasn’t sure if it was ok to keep it at room temperature, thanks
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You’re the best. Simply THE best! Thank you sooooo much for the lovely and surprisingly simple recipe. Can manage everything here in India, except for the hazelnut oil… But shall attempt making this nonetheless =)
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Can I use canola oil instead?
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Michelle on February 21st, 2013 at 2:58 pm
Adi, The recipe did say you could substitute vegetable oil, but I would probably go with another nut oil like walnut. If you’re asking because of allergies, then yes, try vegetable or canola oil.
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Thanks! Now for a DIY PB recipe that’s trans fat free:)
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At the restaurant I work at, we brown 8 oz of butter and then stir in a jar of Nutella. Tastes like a melted candy bar. Amazing. So freaking amazing.
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I’ve tried a few homemade Nutella recipes but they’ve never lived up to my expectations. Can’t wait to try your version!
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I always make homemade Nutella, way healthier then the store bought and in my opinion tastes way better too! Great recipe!
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Just a quick tip- I have seen hazelnut oil at Homegoods/Marshall’s/TJ Maxx stores. I saw it recently and thought, “What on Earth is hazelnut oil used for?!?” Now I know! : )
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Michelle on February 21st, 2013 at 6:51 pm
Oooh, great tip! Thank you!
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Your homemade nutella looks just like the real thing. Definitely a must made for my homemade pantry!
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Anselm on May 15th, 2013 at 1:00 pm
Sorry, but this spread does not look like Nutella. Nutella is completely smooth and not shiny.
It’s a nice recipe for a hazelnut chocolate spread, but it’s not Nutella!
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Looks amazing Michele! Penn Mac in the Strip has blanched hazelnuts for the same price as skin on….they are a huge time saver:)
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Michelle on February 21st, 2013 at 6:51 pm
Oh, that’s awesome to know! Thanks so much!
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Michelle, if you keep this up you are going to have to start offering exercises to go along with the recipes. Yikes! How am I going to get slim?
Seriously, you are the best. Thanks for all you do!
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I can’t wait to try this! It looks spectacular!
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This hazelnut chocolate spread sounds delicious, and so easy to make. I think my daughter would like a batch for her little ones!
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The best! This is too dangerous to have around though:)
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This looks yummy. Wonder if a little Frangelico would be a good addition, especially if you don’t have the hazelnut oil I have pecans & walnuts in the freezer – might have to do my own experiment using them. Kansas City is getting 10+ inches of snow today so I’ve got time to play in the kitchen.
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Michelle on February 21st, 2013 at 6:52 pm
Hi Martha, The hazelnut oil is actually really mild, much more so than Frangelico would be, so if you add the Frangelico, I would do so with a very, very light hand.
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I totally agree with your assessment of Nutella. I just don’t like the taste. I’ll try the homemade. I may use coconut oil.
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I’ve never liked hazelnuts (and the smell of hazelnut coffee turns my stomach). Could this be made with pistachios, almonds, or another kind of nut? I would think yes, but I different types of nuts have different textures/oil contents (e.g., almonds are MUCH harder than walnuts or pecans).
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Michelle on February 21st, 2013 at 2:58 pm
Hi Amy, I would try it with almonds, peanuts or cashews. I think any of them would be delicious!
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I’m ready to make a homemade nut butter, and I have to admit, I’ve NEVER had Nutella. I think I’ve been afraid to buy it because I think I’ll just grab a spoon, sit in a corner by myself, and go to town on it. That’s gonna change!
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I definitely want to try this. I don’t know where i’ll get hazelnut oil in my country but i’ll look
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Holy yum… I’m so there. Now I just need to get some hazelnuts from the store!
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Your Nutella looks PERFECT. Craving some right now!
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Thanks. How long will it last in the pantry? And can I use it to substitute for the Nutella cookies ? Love your site!!
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Michelle on February 21st, 2013 at 3:00 pm
Up to a month in the pantry. I haven’t used it yet in the cookies, but definitely give it a try. It’s probably a little looser than the store-bought (processed) version because of the natural oils, but it’s worth a shot!
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Can’t wait to whip this up. Now that you’ve got the hazelnut oil, and in the spirit of Lent, you might want to try it in a sauce for fish. Hazel nut oil, segment of grapefruit and orange along with some of the juice, a little white wine, some tarragon, and salt and pepper. Top it all with some toasted, chopped hazelnuts It’s delicious over panfried white fish.
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Yes! I’m so glad you GET it! I haven’t ever liked Nutella. And I keep that to myself so I won’t be shunned. But, to me, it’s always tasted…dusty? Not like nuts and chocolate. So it’s always a total bummer, no matter how many times I try “Nutella-flavored” anything. Maybe homemade will change my mind!
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Joan on February 21st, 2013 at 1:45 pm
Thank you! I am not alone.
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Jenny D on February 22nd, 2013 at 3:17 pm
I used to not be able to control myself around Nutella. After I started making my own then had the store bought stuff I found I don’t care for the store bought stuff as much as I thought! So you should definitely try homemade:)
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Oh Yum!
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I have to try this thanks so much for sharing a little tub of Nutella for $6 lasts me a day in a half in this house. I hope this is just as yummy
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this. I want to make this. I already love the commercial stuff, so I’m sure that I wouldn’t be able to put the homemade version down!
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brilliant again. love your recipes and following your adventures in the kitchen!
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I love Nutella – always wanted to try making it at home. I think it’s time!
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I am a sucker for Nutella, the store bought and homemade way, doesn’t matter to me! But the homemade is so good, I need to make it again!
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If I’m looking to make this low-glycemic, do you think agave nectar (similar consistency to honey) would make this too runny?)
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Michelle on February 21st, 2013 at 6:55 pm
Hi Victoria, What would you be using the agave nectar in place of? The only real “liquid” or wet ingredient in this recipe is hazelnut oil.
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Valerie on February 26th, 2013 at 4:10 pm
I think she would use it in place of sugar since she is talking low glycemic index. I tried to make powdered palm sugar (palm sugar is a low glycemic sugar but still has calories) in my food processor and it didn’t work. People say it works in a vita mix but I don’t have that and don’t envision ever buying one.
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I’ve been DYING to make Nutella! I got a food processor for Christmas and I’ve already made insane amounts of peanut butter. This is next on the list!
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Love homemade Nutella! I just wish it wouldn’t disappear so fast
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Looks amazing, but I’m allergic to hazelnuts! Do you think this would work with any other nut (how I managed to only be allergic to hazelnuts is beyond me, but I can eat any other nut without issue).?
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~ Yo, w/ Banana&Bacon on Raisin toast, yea !
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Hahaha! I gave up chocolate for Lent. I should have given up peanut butter instead!
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LOL – you give up PB, I gave up chocolate and have turned my attention to putting PB on everything.
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Can you believe that it’s quite impossible to find here hazelnuts on the markets???!!! Yes, that’s it, so I have no other option that buy Nutella, and as it is imported, it’s expensive. But who care’s, I really like it.
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Dorothy T on February 26th, 2013 at 8:14 pm
You can find hazelnuts for only $5.99 at Trader Joes
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Wow, maybe this will fix my un-love for Nutella? I love this idea, I mean why NOT making it from scratch!
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I have wanted to try making homemade Nutella forever, but the idea of skinning the hazelnuts made me cringe. I’ve never heard of the method with the bowls in this recipe, but I seriously can’t wait to try it!
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So glad you’re on the nutella bandwagon now. I agree with only liking some foods once they’re made at home, I’ll only eat broccoli at home when I roast it myself!
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Omg, this is dangerous. TOO dangerous. I’m willing to bet it’s a lot cheaper to buy an on-sale bag of hazelnuts than the overpriced Nutella I see at the store!
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I don’t know if you have Champp’s Americana restaurants in Pittsburgh, but while there earlier this evening, I saw a dessert that is just asking to be made with this homemade Nutella. They have a Nutella Waffle Ice Cream Sandwich. A picture is on their Facebook page: https://www.facebook.com/Champps. According to the description, they take white chocolate chip waffles and sandwich Nutella and vanilla ice cream in between and drizzle chocolate syrup on top. it looks fantastic.
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Michelle on February 21st, 2013 at 10:08 pm
That sounds awesome!
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Would it be crazy to try to make this with Splenda / sweetener instead? For diabetics?
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Michelle on February 25th, 2013 at 7:41 pm
The recipe calls for powdered sugar, and I’m not aware of a Splenda substitute for powdered sugar. If you know of or use one, then you could certainly try it. I’m not sure how it would affect the final flavor or texture, though.
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This sounds fantatic and would like to whip up a batch. Nutritional value anyone?
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Wow! I can’t believe you made homemade nutella. How does it compare to the store bought stuff even though you are not a fan?
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Michelle on February 26th, 2013 at 5:08 pm
Hi Dave, It’s much nuttier-tasting than the store-bought stuff and not as oily.
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Hi,
this DIY is one great option…Home made nutella is something I have been wanting to do for a long time after I read the food label on the Nutella and deciphered it and realised I didnt want more of the hydrogenated palm oil and soy lecithin in my kids`s lunch meals! This looks super easy. I am wondering if using virgin unrefined coconut oil would be disastrous? Does the hezelnut oil help in the glossiness alone or does it have a distinct taste? Would help as I have my list for the weekend ready!!! Thanks a ton Michelle!!!
Shobha
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Michelle on February 26th, 2013 at 5:09 pm
Hi Shoba, The recipe recommends another nut oil or vegetable oil as a substitute, but I don’t see why you couldn’t experiment with coconut if you want (aware, of course, that it might affect the flavor). The hanzelnut oil has a very mild aroma.
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Wow! Who knew it was so easy to make your own Nutella. I have no doubt that this is so much better than store bought nor that if your Grandmother could have tasted this she would have loved it. I think I’m going to have to stock up on hazelnuts and make some of this. Thanks for sharing your recipe.
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I tried doing this homemade once and was kind of ‘meh’. But maybe it’s time to try this again. Your version looks so rich and creamy!
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I love Nutella but not all the additional ingredients and preservatives. Would love to make my own!
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Sad, but true – American Nutella tastes a bit like plastic. Real Nutella does not. For some reason best known to themselves, they’ve changed the recipe for the American market. It makes me sad =( Still knowing I can make it at home is a definite bonus. Thanks for the recipe!
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Em on February 26th, 2013 at 8:08 am
Yes, I was wondering about that! I’ve never noticed a “plastic” taste but maybe that’s because I live overseas. I LOVE the stuff but try to avoid buying it because of the not-so-great ingredients. Fingers crossed this more “pure” version still hits the spot. And a toasted PB and Nutella sandwich- amazing…
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My boyfriend and I LOVE Nutella and cooking, so we can’t wait to try this recipe. We’ll be making it this week so we can use it for a weekend breakfast. Michelle- definitely try Nutella with crepes! We love layering peanut butter, Nutella with berries and bananas. If you want to make it a little savory, throw some crumbled bacon in there
thanks for the share!!
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Your homemade version looks so much better than the store bought version! Especially without all that palm oil that nutella on the shelf comes with. I’ve got to give this a try!
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Was at TJ Max today and they had hazelnut oil on the shelf. Hope everyone finds it at their’s!
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I’m really wishing I had hazelnut oil around to make this. I’ll have to keep an eye out for it. I adore Nutella and I’d love to taste test a homemade version. I can smell the hazelnuts already! Yours looks very smooth and glad to hear it’d last for up to a month.
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My 16 year old son cleans me out of Nutella every single time I buy it so I will be trying this as soon as I can get to the store.
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I have never cared for Nutella either, for the same reasons you mentioned. I think I will have to try this recipe, though, after hearing your description. Thanks for sharing it!
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Looks amazing! I have been searching for a good homemade Nutella recipe to try – this is perfect!
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Love this! A fellow blogger cookazido sent me here after seeing my blog post for Nutella filled hamantaschen. This is great! I just ran out of Nutella so i will make this!
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I too never understood the whole Nutella craze, and I don’t care for hazelnut creamer either, but since I love homemade peanut butter I figured why not try…Then I went to the “healthy” grocery store and the only Hazelnuts they had were organic (which was fine) but $11.99lb…..And then when I shook those babies after roasting them I had several that didn’t loose the skin and it took a whole lotta shaking and time! I thought I would do as you suggest and buy the blanched. So where do I find these? I just went to my local grocery store (which has a pretty good selection) and there were no filberts at all. Does the evil Walmart carry them? I am on the fence, I do a lot of organic but between the organic nuts, organic sugar that is a mighty expensive jar of nut butter…OH and I eat it with a spoon. Maybe I just need to learn moderation!
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Michelle on February 27th, 2013 at 1:02 pm
Hi Valerie, I bought the blanched hazelnuts from Nuts.com – http://www.nuts.com/nuts/hazelnuts/blanched.html
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I just made this recipe tonight and it came out great! I used canola oil instead of hazelnut oil, and I only used about 1 tablespoon. If you let the mixture go in the food processor for long enough, you probably don’t need both tablespoons of oil since the hazelnuts give off a good amount of their own oil already. I only used one tablespoon of oil and it’s a great consistency. Thanks for the recipe!
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OMG! I am so excited about this! Nutella is one of my favorite things on the planet and I love making my own everything. I can’t wait to give this a whirl. You are a genius!
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Hi Michelle, thank you for this wonderful recipe…. I made this with cashewnuts and virgin coconut oil since both are aplenty where I live….and its altogether a different flavour….i should say a more nutty flavor….I posted my version on my blog and did give a link back you…thanks for sharing…
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I personally really like Nutella and eat it on a bagel every morning and I knew this wouldn’t be exactly the same. I just made this and it is pretty good. I wish I would have used a little less oil and if it was sweeter then it would be perfect.
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I just calculated the nutritional value using the my fitness pal app and it looks like it is the following for a 2 Tbsp serving:
Calories: 181.4
Fat: 13.9g
Sodium: 24.6g
Total Carbs: 13.3g
Dietary Fiber: 1.9g
Sugar: 10.6g
Protein 2.9g
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Woooo serious?! This is awesomeness!!
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Just made this…sold! I was long ago hooked on Nutella but had recently heard how much better the authentic Italian version was(less sugary, more nutty). Unfortunately, the only way to get my hands on it was to order online and pay outrageous shipping. I got to thinking, hell, I make everything else homemade so why not Nutella! I found a few recipes but I went with yours/ATK’s since either of you have yet to let me down. So easy and so good! Never going back to storebought! Thanks!
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I just made this, but I am a little confused about the recipe. It turned out much more powdery than I expected. I bought a 16 ounce bag of hazelnuts, and they had the shells on. The recipe didn’t say anything about shelling them, so I roasted them in the shells. Then I tried to shake them between two bowls, with basically no result. So I cracked them all and then put them in the food processor. At this point, it seemed like there was going to be way too much powdered sugar and cocoa, but I went ahead with the recipe as written. So can you clarify, did you mean 8 oz/2 cups of shelled hazelnuts?
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Michelle on April 21st, 2013 at 4:18 pm
Hi Kelly, You should definitely be using shelled hazelnuts. My apologies if that somehow wasn’t clear.
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Mine turned out batter-like so I added some milk, it wil obviously have to be refrigerated but tastes good.
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I attempted this a few days ago and gave up because I couldn’t spend all day trying to remove the skins.
. So today I decided to attempt it again. Convinced their must be a better way to remove the skins I found this: http://chowhound.chow.com/topics/504535
It worked wonderfully! So I had to share
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I don’t have a food processor can i use something else like a blender?
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Michelle on May 9th, 2013 at 2:08 pm
Hi Katrina, You can try using a blender, I think it should work okay.
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I just made this and my sometimes picky 11 year old has proclaimed it “better than the store nutella!” Thanks so much!
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I think I know why you didn’t really dig Nutella: the stuff that is shipped to America has oil and preservatives that changes the taste. I grew up with this stuff in Hawaii. My dad is from Luxembourg and I would eat Nutella in Europe sans oil and preservatives. It’s different there. Thank you for posting a home made recipe!! I have not had Nutella in America for many, many years. This rocks!!
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