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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.
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 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.