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.
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
Ingredients
- 2 cups (240 g) shelled hazelnuts, (8 ounces)
- 1 cup (120 g) powdered sugar
- ⅓ cup (28.67 g) Dutch-processed cocoa powder
- 2 tablespoons hazelnut oil
- 1 teaspoon vanilla extract
- ⅛ teaspoon (0.13 teaspoon) salt
Instructions
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made this for the first time ever, my husband loved it as much as I do. It was so much better than the store bought. I actually used Hershey special dark cocoa and vegetable oil and when I tried it it really was great. Thank you for the recipe. Debbie Dailey.
Recipe states 8 ounces and also 2 cups, of hazelnuts. Two cups is 16 ounces. Is it 2 cups of hazlenuts? I want to try this recipe. Thanks! And thanks for the recipe.
Hi Susan, 8 ounces = 1 cup is only a standard measurement for liquids; solid ingredients have vastly different volumes and therefore the cup to weight conversion is always different. For instance, 1 cup of powdered sugar is 4 ounces, while 1 cup of granulated sugar is 7 ounces and 1 cup of honey is 11 ounces. Very different!
As the recipe states, you need 2 cups of hazelnuts, which should weigh about 8 ounces.
First, let me say that if you have a small food processor like I have, you will definitely need to make this in two batches. Just because it holds 4 cups doesn’t mean it will adequately process more than about 2 1/2 – 3 cups. The flavor of this spread is excellent, but I could not get it to be smooth. I also had to add a lot more oil to get a spreadable consistency. I started with the two tablespoons and added a little at a time until it was spreadable, probably almost double the original amount.
Made this today using ground hazelnuts (the only kind we had in the house) which I roasted in the oven in a loaf pan for 13 minutes at 130C, stirring every 3 minutes. I used powdered Xucker (Xylitol) instead of the sugar, using only 1/2 the amount, but instead tripling the amount of vanilla. Came out awesome!
Interestingly, since I added half the vanilla right at the end, it seemed to change texture then from pretty smooth to more grainy, which I hadn’t expected from adding liquid. Possibly running it longer afterwards would have evened it out.
By mistake my Almond essence is bit more n so it spoiled d taste can u suggest anything to improve d taste
I have a recipe request to put on your wish list….Nutella Cheesecake :-)
Where did you purchase the hazelnut oil???
Hi Teena, They had it in my regular grocery store!
The texture looks so creamy! I’m not the kind of person who prefer homemade products than store-bought. I’ll definitely try this homemade nutella. Thank you!!
http://piknu.me/
When measuring the hazelnuts before you roast them, that includes the shells, correct? I don’t want to over or under add hazelnuts to a chocolate-hazelnut spread! hah
Hi Molly, That does not include the shells; I’ll edit the recipe so that’s clear. Sorry for the confusion!
I’m wondering if you could use natural Almond butter as a starting point instead of whole hazelnuts and if so how much? Once you’re done processing the hazelnuts into a paste, what is the volume? Because this sounds great and seems like it would lend itself to make other chocolate – nut butter spreads.
Hi Kerry, I think you could, although it wouldn’t taste like Nutella in that case!
How to Make Homemade Nutella – Easy!!!
https://youtu.be/F8aFHHLlCVA
Hi I want to make this as a gift at Christmas for someone, along with your peanut butter recipe, how long does it last?
Hi Jessica, Up to one month.
You could certainly see your skills in the work you write. The arena hopes for more passionate writers like you who are not afraid to say how they believe. Always follow your heart.
Hi, just wanted to let you know that I live in Southern California and I have been able to buy hazelnut oil at the local Trader Joe’s store. They also carry walnut and pistachio there. :)
Great recipe! My food processor is on its last legs and can’t risk homemade nut butters, so I used 100% hazelnut butter. 250g (9oz?) jar of nut butter plus: 1/3cup + 2Tbs icing sugar, 2 1/2 Tbs cocoa, 1/2 tsp vanilla & a pinch of salt. Give it a quick zip in the food processor and you are done!
This is amazing. I don’t really care for the store bought version, but this is delicious.
I started making this stuff every other day. I’m lucky though to be able to skip the hazelnut rosting part because they sell ready toasted, delicious hazelnuts in Turkey. The hazelnut supplier for Nutella is also Turkey, so the main ingredient is the rwal stuff. This recipe is very easy to make and the result is better than Nutella. It’s not that smooth but you don’t really notice it in pancakes. My kids love it and I’m happy not to have to feed them unhealthy Nutella.
Hello, I see that the yield is 1.5 cups, but do you know how many ounces that would be in volume? I would like to put the Nutella in jars for Christmas gifts and was wondering what size jars I should buy, 6 or 8 oz…
Hi Jenny, I actually did not weigh this, I’m sorry I’m not more help!
Thanks DIY! :)
haven’t you tried Peanut instead of Hazel nuts?.. bcoz peanuts is much easier to find..
Can anyone tell me how much is a cup john from the uk
I finally made this. Utter failure! My hazelnuts never formed a paste( after 7 minutes in my cuisinart food processor) still sandy crumbs. So disappointing! It looks so good in your picture.
I have tried this and looks I have failed :( I substituted sugar for honey as I’m not supposed to have sugar and used cocunut oil.. my mixture is not going smooth, it has stayed clumby:( any ideas?
Hi Wendy, My guess is that it has to do with the substitutions, which altered the consistency.
I’m sorry i lil bit worried about replacing hazelnut oil to vegetable oil, is that ok?
That should be fine, you just won’t have the additional hazelnut flavor.
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.
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.
Hi Mary, Just for the sake of having a smooth mixture and not having bits of skins in the spread.
Silly question- do you have nutritionals for this recipe?
Hi Ryan, I do not.
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.
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.
Amazing!
Made it this afternoon with my 3-year-old girl and we simply loved it!
Thanks for sharing!
Greetings from Athens, Greece!
Hi. Just wondering how long this will keep? And how to store it!?
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.)
If you use the blanched hazelnuts, do you skip the roasting step and move right to the processing step?
Hi Frances, Yes!
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.
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.
Is there any way to make it with another sweet source other than sugar? & still have it taste great?
Hi Iris, You could experiment with other things, but the powdered sugar does contribute a bit to the consistency, so keep that in mind.
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.
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??
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.
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.
Can I use my Vitamix to make the Nutella? I don’t have a food processor.
Thanks!!
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.
If you don’t have a food processor, can you use a blender?
Hi Aurora, Yes, certainly!
I bought hazelnuts that are already blanched. Should I still roast the nuts, or is that step just to remove the skin?
Hi Paige, I would still roast them, it enhances the flavor.
Can i make it without nuts or sunflower seeds??
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.
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.
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!
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.
I used almond oil since I had it at home already and it was absolutely delicious!
I found it sweet enough with 3/4 cup of powdered sugar and subbed 2T melted coconut oil for the hazelnut oil and it worked beautifully and tastes wonderful. Thanks so much for this recipe. I had 2 cups of hazelnuts I didn’t know what to do with and I’ll definitely make this again. I used my vitamix and I think if I blend it a little longer I should be able to get a smooth texture, but not with a sleeping baby on my chest. next time!
I love Nutella like so many people, I see. You really did a great job with this homemade cream! If I make it at home, it would be expensive, but the homemade is always better and when you make it with love it becomes greater.
Hey Danielle,
Have a friend who lives and dies for Nutella and loved the homemade version. Added 50g of high quality dark chocolate as a special treat instead of the cocoa powder. Just processed it in with the nuts for a more bitter version. And it was amazing as a filling for hazelnut macaroons!!!
So thanks for the inspirational spark!
Ian
Hazelnut flour is available on Nuts.com for $11.99/lb. This flour seems appropriate to make homemade ‘Nutella”for persons without a food processor or wish to skip a step or two. The blanched nuts are $9.99/lb. Organic raw nuts are $10.99/lb.
Hi , my kids are teenagers and on fire for Nutella but even at SAMs the bigger jar is over $6 in my area and twice the price then the two jars of peanut butter ! Can you tell me what your approximate costs that it took for you to make this from scratch ? And how much did it actually make? We have 5kids and going thru a jar of Nutella a week is costly, I try to cut when I can and was wondering if after all is said and done is this worth it to make at home?
Hi Danielle, I’m not sure that you’d be able to make this for much less than $6. This recipe makes 1.5 cups of the spread. I bought my hazelnuts from Nuts.com and they are $8.99/lb, so it would be $4.50 just for the hazelnuts. The rest of the ingredients are pretty fractional by comparison, but it would leave you in the $5-6 range. For me personally, making things homemade isn’t always about reducing costs, but making something with 100% from-scratch ingredients. You know exactly what’s going into it.
I’d like to know if I can use a traditional water canning process to preserve it for a longer period of time. I’d like to make it and give it as xmas gift… I’d love to make t in advance rather than xmas eve. Canning it would allow me to do that. Do you think it will be ok? Thanks for taking the time to answer my question!
Hi Laura, Unfortunately, I cannot say for sure whether this is safe to can or not. Usually you would need some type of acidity, so I don’t know that this would work for long-term storage.
I made this as a filling for my father’s birthday cake and it was DELICIOUS!!! I love how you can adjust the other items according to your taste (more sugar, cocoa, vanilla, etc). I didn’t have hazelnut oil, so used canola and it was just fine. We made it a second time and ran out of hazelnuts, so we did a mixture of hazelnuts and almonds. Still very tasty! I can’t wait to make this again!!! Thanks for a great recipe!
Hi,
I made this but it came out very soupy… very yummy but hard to use as spread. Any hints ??
Janet
Hi Janet, Did you make any substitutions or alterations to the recipe?
Yes I did use olive oil but that was fine last time. I guess I just need more hazelnuts ? I used two cups.
Hi Janet, Yeah, I’m not sure what the problem might be if you made it before with fine results?
I’ve always loved Nutella and when I found this recipe I had to try it. Sooo easy and no additives. I love the flavor but the consistency is very thick.It just doesn’t spread. I substituted a light olive oil as I didn’t have an nut oil and in the process also added some half and half ( 6 TBsp. total). I had seen a recipe for nutella in Bon Appetit which used a cup of cream and 1/2 a stick of butter. That seemed a bit too many calories for me but this recipe is too thick. Any suggestions for making it more spreadable???
Thanks, Denise G.
Hi Denise, I’m not sure if the olive oil vs. hazelnut oil would have an effect on the texture, but adding the half and half might. Churning it through a food processor will cause the ingredients to heat up, and with the half and half, it might emulsify more than intended. I’d try it again, as written above, and see if you still have problems.
Want to to try this recipe out but was just confused on the amount of hazelnuts you used. In the recipe is says 2 cups (8oz) but 2 cups is 16oz? Don’t want to have the proportions off can you please just clarify what the amount should be to follow the rest of the recipe. Thanks sooo much
Hi Tina, Unfortunately, the universal 8 ounces = 1 cup is a misunderstanding. This is true for liquid measurements like water and milk, but solid ingredients all have different volumes, and therefore 1 cup of flour certainly does not weight the same as 1 cup of peanut butter, for example. In this instance 2 cups of hazelnuts should weight about 16 ounces.
Erm… hi!
I know I’m drudging up an old post, but I just wanted to say… I posted a blog post about your recipe and included nutrition facts! I first made it a week ago and enjoyed it very much, but it also disappeared at the party quite quickly. Hopefully, once I get my hands on my own processor (I used a friend’s before), I’ll be making quite a bit more… :D
Hi! Could I replace the food processor needed in this recipe to a magic bullet? Or, does this recipe only work with a food processor? Thanks!
Hi Victoria, I am not familiar with a Magic Bullet. If it functions the same way as a food processor, then yes. However, if it’s more like a blender, then it would not work.
Oh, darn. It’s a personal blender. =( It does have three different blades that I could use with it. But, you highly suggest I use a food processor?
I definitely would.
Okay, thank you so much!
Oh my gosh, this is a recipe to kill for!!!
I made it with almonds since I did not have hazelnuts at home and it still turned out very good. Had to add a bit more oil and water to make it into a spread because my magic bullet did not have enough power to shred the almonds into a paste. But it worked out!!! Used organic fair trade raw cane sugar (made into icing sugar) and fair trade cocoa. Absolutely delicious!!!
OMG!! Yumm!! :D Just made this and it tastes amazing! Almost killed my bamix (I don’t have a food processor) and the consistency is a bit rougher than it looks in the photo but it tastes wonderful and I love the slight crunch it has! I added just under half the sugar and used coconut oil as I couldn’t get hazelnut oil.
What a wonderful recipe :) Will definitely make this again… just might need to get myself a food processor first!
I made this yesterday. My daughter loves Nutella, but prefers it by the spoon so I simply couldn’t let her have the “real” stuff anymore. In my opinion, this is WAY better than the original. And if you buy skinned hazelnuts (i forgot about that – what a NIGHTMARE to get the skin off….), it’s really easy to make. My nuts were quite oily so I didn’t need to add extra oil. A great recipe, it’s really delicious! Thanks Michelle!
You gave up PB for lent and substituted it with Nutella? I am not sure even a christian could understand that let alone an atheist like me.
I used walnut oil instead of hazel nut oil, because that was the only thing my grandma had and you also recommend it if we didn’t have any. Then, I made the Nutella (which was a quick and easy process) right when I ate it, immediately my throat started throbbing – it was really good though – and I started getting itchy in my face, but I kept eating because it was SO good. And that’s when I realized that I was going to die! Reluctantly, my grandma came in the kitchen and noticed my plumped up face, and ran for the benadryl. Well, yeah its wearing off right now #FirstTimeEatingNutella.Thank you for the recipe!
I am curious if Coconut Oil would be okay to substitute for hazelnut oil? It would add a light coconutty flavor that I think would be awesome, not to mention coconut oil is a great fat to cook with. I’m going to try it and let you know.
I used unrefined, extra virgin coconut oilwhen I make this and it’s fabulous! I still taste the hazelnuts…this recipe is far superior than the store bought. Anyway, go ashraf and use the coconut oil. You won’t regret it!
I saw a comment where someone asked what you could substitute for the hazelnuts if you’re allergic or just don’t like them. I didn’t see an answer, so I’ll ask again. Is there another kind of nut you could substitute for hazelnuts to make this recipe? Thanks!
Hi there, You could substitute any other nut you’d like, you’d just have a chocolate-whatever nut you choose- spread, instead of a Nutella copycat.
For those of you having trouble getting the skins off of your hazelnuts, read this blog and watch the video (from an old Julia Child’s TV show) demonstrating the process: http://www.mybakingaddiction.com/how-to-peel-skin-hazelnuts/ . For those of you living within the USA, it may be helpful for you to know that 99% of all hazelnuts (aka filberts) grown in this country are done so within the state of Oregon. I started picking them as a young child, so learned early on how great they are, though didn’t realize how central they are to many European dishes until I got much older. Here in Oregon, I am able to purchase hazelnuts fairly inexpensively within the bin section of my local Fred Meyer (Kroger) store. All types of nuts are cheaper there than within the prepackaged sections of the store, FYI.
While European nations have several chocolate/hazelnut spreads to choose from, North America is limited to only the brand “Nutella”. The concoction created for this continent is packaged in Canada and is quite different from the other forms made in Europe. The “Nutella” brand is created differently between countries, even within Europe. The European versions can be purchased at some European import stores around the USA but the prices are generally much higher than the American version that’s sold in local grocery stores. Hope that info helps! :)
Tried this recipe tonight and it was amazing. Trying to get the skins to come off was a pain. I had to keep roasting my hazelnuts because they just wouldn’t come off. After a while, I just gave up and put them in the food processor anyway and I couldn’t tell a difference in taste compared to the store bought ones. Also, I omitted the hazelnut oil and didn’t substitute it with anything because I figured the oils from the hazelnut is probably enough. I thought the texture came out exactly like the real thing and tastes even better!
Thanks for the recipe!
Just curious; how many calories is this? I mean, I wouldn’t eat this if I was on a diet, but I’m just curious as to how many calories this is about.
I have no idea, I don’t calculate the calories of recipes.
To skin the hazelnuts, try rolling them in a clean dish towel after toasting. It works pretty well! But, buying them without skins already would certainly be easier. :)
I got hooked on Nutella and caramels. I gained 10 pounds :) Worth every ounce. I can now make my own. I also commented on where you can look for oils if you live in ME countries. Try specialty shops for wedding henna supplies and the small bottles on the shelves called Hermani Oils have a few nut oils. Living here I have learned to look in the most uncommon locations to find things that were so easy to locate back in the states. I love nutella but here its so expensive. Powdered sugar is just finely ground sugar so im sure that sugar free products will be the same just blend it in a food processor to make it fine and add a bit at time to adjust the sweetness. Im trying to adjust to living where things dont taste the same as they did in the states and sugars are one thing. Here lots are made with honey as well. Thanks for the recipe
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!!
I just made this and my sometimes picky 11 year old has proclaimed it “better than the store nutella!” Thanks so much!
I don’t have a food processor can i use something else like a blender?
Hi Katrina, You can try using a blender, I think it should work okay.
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 :-)
Mine turned out batter-like so I added some milk, it wil obviously have to be refrigerated but tastes good.
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?
Hi Kelly, You should definitely be using shelled hazelnuts. My apologies if that somehow wasn’t clear.
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!
Woooo serious?! This is awesomeness!!
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
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.
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…
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!
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!
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!
Hi Valerie, I bought the blanched hazelnuts from Nuts.com – http://www.nuts.com/nuts/hazelnuts/blanched.html
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!
Looks amazing! I have been searching for a good homemade Nutella recipe to try – this is perfect!
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!
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. :-D
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.
Was at TJ Max today and they had hazelnut oil on the shelf. Hope everyone finds it at their’s!
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!
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!!
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!
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…
that is really not true. Living in Boston, it’s easy to get the “imported” Nutella. It’s the same. My husband is a native of Italy and when we go there we always pick up a few jars but it’s really the exact same – ingredients, flavor and sugar.
Yes, living in Japan we had Nutella and it was definitely the exact same stuff, albeit 3x the cost.
I love Nutella but not all the additional ingredients and preservatives. Would love to make my own!
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!
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.
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
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.
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?
Hi Dave, It’s much nuttier-tasting than the store-bought stuff and not as oily.
This sounds fantatic and would like to whip up a batch. Nutritional value anyone?
Would it be crazy to try to make this with Splenda / sweetener instead? For diabetics?
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.
You can make powdered Splenda by running it in a high powered blender for about 45 seconds.
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.
That sounds awesome!
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!
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!
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!
make your own by boiling water on the stove and placing the nuts in for a few minutes. Then toss them quickly into cold water and the skins just about jump off the nuts. I then spread them out once the skin is removed and let them dry on the counter for a day so they dry out a bit. Also I have seen local women put them on the stove with a bit of salt and roast them then toss them into water or rub them between their hands to remove the shells.
Wow, maybe this will fix my un-love for Nutella? I love this idea, I mean why NOT making it from scratch!
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.
You can find hazelnuts for only $5.99 at Trader Joes
LOL – you give up PB, I gave up chocolate and have turned my attention to putting PB on everything. :)
Hahaha! I gave up chocolate for Lent. I should have given up peanut butter instead! :-)
~ Yo, w/ Banana&Bacon on Raisin toast, yea !
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).?
Love homemade Nutella! I just wish it wouldn’t disappear so fast :)
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!
If I’m looking to make this low-glycemic, do you think agave nectar (similar consistency to honey) would make this too runny?)
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.
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.
I was wondering the same thing as Erin, as I’m trying to be sugar free.
Is the sugar just to give a sweet taste or does it help thickening the paste?
Would it be too runny if using honey or agave syrup?
What about Stevia/Truvia? That’s more solid?
Thank you!
I have not used any sugar substitutes in my baking, so unfortunately I can’t say how they would affect the final product.
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!
I love Nutella – always wanted to try making it at home. I think it’s time! :)
brilliant again. love your recipes and following your adventures in the kitchen!
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!
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 ;)
Oh Yum!
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!
Thank you! I am not alone.
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:)
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.
Thanks. How long will it last in the pantry? And can I use it to substitute for the Nutella cookies ? Love your site!!
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!
Your Nutella looks PERFECT. Craving some right now!
Holy yum… I’m so there. Now I just need to get some hazelnuts from the store!
I definitely want to try this. I don’t know where i’ll get hazelnut oil in my country but i’ll look
Look in the shops that sell Henna and other wedding items. Hermani is a brand here in Libya and they sell walnut oil in 4oz bottles for 2.50 dinar. They are also online if you can make orders. Going to try this one soon as Nutella here is like 5 dinar for a small jar. Way over priced to me. Now i can make my own.
Good to know! I’m moving to Libya in 2 weeks and often wonder if I’ll be able to find all of the ingredients I’m used to having on hand when baking.
Can’t wait to try this healthier version for my kids that are completely obsessed with Nutella!
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!