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DIY: 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.

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.
MY OTHER RECIPES 
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
Did you make this recipe?
A homemade Nutella spread, full of roasted hazelnuts and a rich chocolate flavor.
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.
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.
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.
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.
Nutritional values are based on the whole recipe
Calories: 1527kcal
Fat: 117g
Saturated fat: 10g
Sodium: 199mg
Potassium: 1379mg
Carbohydrates: 117g
Fiber: 21g
Sugar: 85g
Protein: 27g
Vitamin C: 12.2%
Calcium: 20.7%
Iron: 56.5%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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!
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).
Hi Amy, I would try it with almonds, peanuts or cashews. I think any of them would be delicious!
I only had a mix of unsalted nuts (pecan, cashew, almonds, avelins and hazelnuts) and used that mix for the recipe… Its sooooooooo delicious, I bet it wont last 1 month in the fridge !!!!
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.
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.
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.
The best! This is too dangerous to have around though:)
This hazelnut chocolate spread sounds delicious, and so easy to make. I think my daughter would like a batch for her little ones!
I can’t wait to try this! It looks spectacular!
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!
Looks amazing Michele! Penn Mac in the Strip has blanched hazelnuts for the same price as skin on….they are a huge time saver:)
Oh, that’s awesome to know! Thanks so much!
Should the blanched or skinless ones still be roasted?
Hi Bernadette, Yes, definitely still roast them. Enjoy!
Your homemade nutella looks just like the real thing. Definitely a must made for my homemade pantry! :)
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!
I have to disagree with you… a little. I was in Amsterdam a few months ago and bough a jar of Nutella made outside the US (Belgium I think). There is more protein and less fat and sugar in it. It is not as smooth, and is studded with tiny bits of hazelnuts. There is also more of a pronounced nut taste– not as sweet. Far superior. It is not as chocolate brown as this recipe, but I imagine it tastes closer to the original Nutella product. When made in the US the recipe apparently is adjusted to the sweet-loving American consumer…
Hello Suey,
I have to disagree with you too :) Because Nutella in the US has the same amount of protein and sugar as Nutella here in Switzerland (and Germany and France) The only difference is that In Europe, we put information by 100 g and then by portion. But for us, one portion of Nutella is 15g. On your US package, one serving is 37g. So when you actually do the math (i.e. divide by 2.46 and round to the nearest 10th), the protein and sugar is the same. But I agree with you that Nutella is much too sweet! You should not be so disparaging of American consumer tastes because we have too much sweetness here. I would personally say that it is smooth but you can see fine dots although definitely not “studded with tiny bits of hazelnuts.” The only time it wasn’t smooth for me was when it was going bad. Hope that helps!
I’m wondering what the oil was. If it’s a trans fat, well, you shouldn’t eat it at all. If palm oil, you also shouldn’t. We (as a species) have to stop using products that kill us young and ruin huge swaths of the planet as well.
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! : )
Oooh, great tip! Thank you!
Yes, and that’s a nice brand if it’s the one I’ve seen there. La Tourangelle.
I always make homemade Nutella, way healthier then the store bought and in my opinion tastes way better too! Great recipe!
I’ve tried a few homemade Nutella recipes but they’ve never lived up to my expectations. Can’t wait to try your version!
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.
This is going to sound rude – don’t mean it that way, but this is kind of awful. It has butter, an animal product that contributes to climate change, and palm oil, an ingredient that they burn orangutans alive to produce. (They burn the forests where they live and just burn ’em up alive. It’s disgusting and tragic.) Maybe could you try to make your own nutella like the recipe says, and leave the butter out altogether? I bet the roasted homemade version is just as yummy as that thing with butter and palm oil!!!
Thanks! Now for a DIY PB recipe that’s trans fat free:)
I make my PB with just peanuts and salt… you can either buy salted roasted peanuts or unsalted to add the amount you want.
Put the peanuts in a good blender (it is easiest in something like a Ninja or Vitamix) and turn it on. It will go from coarse to flour to peanut butter in just a couple of minutes in the Ninja, but it took a lot longer in my older blender, and I had to add a little peanut oil to get it from the coarse to peanut butter – just add enough for the blender to keep working. It is about half the cost of natural peanut butter and tastes great!
You can’t buy peanuts for half the price of peanut butter on sale.. Name brand peanut butter can be bought for as little as $1.50 per pound… shelled peanuts are at least that…
Yes but it’s worth paying a little more to know what’s in it : )
She said it’s about half the cost of *natural* peanut butter, which is much more expensive than regular peanut butter, & certainly never $1.50 lol.
Can I use canola oil instead?
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.
What about peanut oil ?!?!
I believe that would work as well.
My recipe called for a good 10 minutes in the fp before the natural oils were released. I also substituted coconut oil for the hazelnut oil. I ended up adding almost 2T more than the recipe instructed. Good stuff. – Thanks.
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 =)
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
Hi Teresa, mine to share your recipe?
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
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!