DIY: Homemade Nutella

Homemade Nutella

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.

Homemade Nutella

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!

Homemade Nutella

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.

Homemade Nutella

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!

Homemade Nutella

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 salt

Directions:

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.

Share This Post...



183 Responses to “DIY: Homemade Nutella”

Comment Pages 1 2
  1. Andreas on January 25, 2014 at 11:34 pm

    I just discovered Nutella a few months ago, at age 60. Before I could never understand why anyone would put chocolate on toast. (Never mind that I totally understood chocolate croissants!). And I make homemade nut butters in my Vitamix yet still didn’t realise I could make Nutella at home. Like, duh! Despite taking up canning this year, I’m still delightfully surprised to rediscover over and over again that ‘processed food’ originated in women’s kitchens. And ‘processed food’ can return to our kitchens tasting like food if we’re willing to put some effort in. Thank you for being part of the movement.

    Reply

  2. Michelle on January 26, 2014 at 8:24 pm

    Just made a batch. I want you to know that I’m never buying nutella again. AMAZING RECIPE!!!!!! Thank you so much, especially from a dairy free point of view!

    Reply

  3. Michele N on February 16, 2014 at 7:33 pm

    This is the BEST recipe! I have made it several times and have made changes to make it more to my own tastes. First, I blanch the hazelnuts before roasting them. It makes it easier to remove the skins. Second, I no longer add the salt or vanilla. Last, I only use 1/3 cup of sugar. Reducing sugar also means reducing the added hazelnut oil to 1 tsp. I think the reduction of sugar was the best change because it is still nicely sweet but the sugar isn’t overpowering the delicious roasted hazelnut flavor.

    Reply

  4. libby on February 22, 2014 at 5:27 pm

    Can i make it without nuts or sunflower seeds??

    Reply

    • Michelle on February 23rd, 2014 at 2:00 pm

      Hi Libby, Well, this spread is meant to replicate commercial Nutella, which is a hazelnut spread; if you omit the nuts you won’t have the right consistency. I know you can make a sunflower-based peanut butter-like spread.

      Reply

  5. Paige on March 4, 2014 at 9:59 pm

    I bought hazelnuts that are already blanched. Should I still roast the nuts, or is that step just to remove the skin?

    Reply

    • Michelle on March 6th, 2014 at 9:07 pm

      Hi Paige, I would still roast them, it enhances the flavor.

      Reply

  6. Aurora on March 27, 2014 at 11:54 pm

    If you don’t have a food processor, can you use a blender?

    Reply

    • Michelle on March 29th, 2014 at 1:21 pm

      Hi Aurora, Yes, certainly!

      Reply

  7. Laurel on March 30, 2014 at 11:12 pm

    Can I use my Vitamix to make the Nutella? I don’t have a food processor.
    Thanks!!

    Reply

    • Laurel on March 30th, 2014 at 11:14 pm

      Well if I’d just read above I would have answered my own question. Whoops! Lol! I can’t wait to try it. Just have to find that elusive hazelnut oil!! Thanks for the recipe.

      Reply

  8. Mardi Wetmore on March 31, 2014 at 1:18 am

    I recently ran across a method for peeling hazelnuts by boiling them in water and baking soda. Do a google search for that and you will find several sites with the method. At first I was worried that the hazelnuts might get soggy or taste like baking soda. But, I followed the directions and ended up with perfectly naked hazelnuts that baked to a golden brown with no aftertaste. I was so happy to find the method because the baking/shaking method never worked particularly well for me.

    Reply

  9. Komal on April 8, 2014 at 6:31 am

    Hi ! I find your homemade version of nutella the best amongst many other recipes . But the problem is that i couldnt find hazelnuts in my area so can i make it with almonds instead ? I mean will the recipe work the same for almonds??

    Reply

    • Michelle on April 8th, 2014 at 10:53 am

      Hi Komal, Sure, you can make this with almonds. It obviously won’t taste like Nutella, but it will work for an almond-chocolate spread.

      Reply

  10. Morgan LaRue on April 27, 2014 at 5:31 pm

    Yep… just made this and it blows the doors off of the commercially-prepared stuff. I did a side-by-side test after finishing my (double) batch and I hadn’t realized the commercial stuff has a plasticky aftertaste until I made a fresh batch. And mine is still warm from the roasting and processing… oh heaven. Thank you for a terrific recipe.

    Reply

  11. Iris Forcier on May 7, 2014 at 10:23 pm

    Is there any way to make it with another sweet source other than sugar? & still have it taste great?

    Reply

    • Michelle on May 12th, 2014 at 10:47 am

      Hi Iris, You could experiment with other things, but the powdered sugar does contribute a bit to the consistency, so keep that in mind.

      Reply

  12. Gisela on May 8, 2014 at 1:53 am

    I’d like to try this recipe, but I’m confused about the measurements. 8oz normally equals 1 cup. The recipe calls for two cups (8 oz) hazelnuts. Is this an error? Which one is correct? Thanks.

    Reply

    • Michelle on May 12th, 2014 at 10:50 am

      Hi Gisela, This is actually a common misconception. Yes, 8 ounces = 1 cup of LIQUID measure and, only coincidentally, the same is true for butter. Ingredients have vastly different volumes, which means that they don’t all weigh 8 ounces for 1 cup. For example, 1 cup of flour weighs around 4 ounces, while 1 cup of corn syrup weighs 11 ounces, and you can find examples for everything in between. In this instance, 2 cups of hazelnuts weighs 8 ounces.

      Reply

  13. Frances on May 13, 2014 at 3:22 pm

    If you use the blanched hazelnuts, do you skip the roasting step and move right to the processing step?

    Reply

  14. Georgette Ulichney on June 8, 2014 at 1:26 am

    Hi. Just wondering how long this will keep? And how to store it!?

    Reply

    • Michelle on June 10th, 2014 at 9:44 am

      Hi Georgette, Any airtight container will do; I keep mine in a glass mason jar. It will keep for one month. (These storage instructions are also included under step #4 in the recipe above.)

      Reply

  15. Hermione on June 26, 2014 at 5:09 pm

    Amazing!
    Made it this afternoon with my 3-year-old girl and we simply loved it!
    Thanks for sharing!
    Greetings from Athens, Greece!

    Reply

  16. Lisa on July 13, 2014 at 9:15 pm

    Followed the recipe tonight. Not satisfied with results. After roasting nuts, I processed them in FP for 30 mins. They never “released” oil. Finally added all other ingredients. Mixture was so dry. Added a total of 6 tablespoons hazelnut oil (available on the shelf at our local grocery, to my surprise). Continued processing for another 30 mins. Mixture is almost spreadable. What happened??? I’ve successfully made almond butter. I thought Nutella would be much easier.

    Reply

    • Michelle on July 14th, 2014 at 12:50 pm

      Hi Lisa, After 30 minutes of processing the nuts never turned into a paste consistency? If they didn’t, I am really at a loss as to why. That’s an excessive amount of time to process, and as I mentioned, mine broke down in less than 5 minutes.

      Reply

  17. Ryan on August 13, 2014 at 9:18 am

    Silly question- do you have nutritionals for this recipe?

    Reply

    • Michelle on August 15th, 2014 at 8:23 am

      Hi Ryan, I do not.

      Reply

  18. Mary on August 15, 2014 at 10:19 pm

    This may be a silly question, but I wanted to know if there is a reason why the skin has to be removed from the hazelnut for this recipe.

    Reply

    • Michelle on August 17th, 2014 at 12:24 pm

      Hi Mary, Just for the sake of having a smooth mixture and not having bits of skins in the spread.

      Reply

  19. Yuliya on August 18, 2014 at 3:47 pm

    Thanks for the recipe! I halved the amount of sugar, so, 1/2 c, and added around 1/3 c of semi-sweet chocolate shavings instead and it turned out perfect for me. I also subbed hazelnut ex for the vanilla ex. It’s in fridge for now and hope that it’ll thicken up a bit since it’s a little runny for spreading on bread.

    Reply

  20. ksenyWilde on August 24, 2014 at 2:09 pm

    I’m sorry i lil bit worried about replacing hazelnut oil to vegetable oil, is that ok?

    Reply

    • Michelle on August 25th, 2014 at 11:45 am

      That should be fine, you just won’t have the additional hazelnut flavor.

      Reply

Comment Pages 1 2

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)