Easy Homemade Nutella - you won't believe how easy it is to make your own chocolate hazelnut spread at home! All you need is 7 ingredients and a blender or food processor.
You can spread this Nutella on a toasted bagel or use it to make my Slow Cooker Pumpkin Nutella Granola or my Nutella-Filled Pumpkin Muffins.
HOMEMADE NUTELLA
A generous layer of homemade chocolate hazelnut spread on a warm bagel. Doesn't that sound like a good breakfast? It sure does to me. I've wanted to make Homemade Nutella since I made the peanut butter. Because once you try making your own nut butter, it's hard to stop! It is so easy! No more run-outs in the middle of the night! Oh wait, that's probably just me. 🙂
How to make Homemade Nutella?
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Preheat oven and prepare a baking sheet. Place hazelnuts on the sheet and roast for 12 to 15 minutes.
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Remove from the oven and let cool.
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Gently rub the nuts with a kitchen towel until the skin comes off.
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Place hazelnuts in a food processor and process until they start to liquefy.
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Add powdered sugar and cocoa. Mix until well combined.
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With the food processor running, drizzle in the oil and vanilla.
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Add the salt and process for 5 seconds.
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I added the chocolate chips are this point and process until it all comes together.
How to roast Hazelnuts?
As with the peanut butter, you need to roast the nuts before turning them into butter. It helps with de-skinning and releases oils from the nuts. Simply place the hazelnuts on a parchment paper or silicone mat lined baking sheet and pop them in the oven for 10 to 12 minutes. To easily get rid of the skin, place the roasted nuts on a clean kitchen towel and rub the nuts until the skin comes off. It's really easy.
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How to make Smooth and Creamy Nutella?
To make sure your homemade Nutella is smooth and creamy, you will need a powerful blender or a food processor. Grinding nuts into butter takes a few minutes, so you need a machine that can handle that without getting overheated.
Tips for the Best Homemade Nutella:
- toast the nuts: that allows the nuts to release the oils which will help turn them into a creamy spread.
- melt the chocolate: for the best texture, use a good chocolate bar and melt it halfway (there should still be whole pieces of the chocolate).
- salt: it is known for enhancing the chocolate flavor.
How to store Homemade Nutella?
Once made, store this nut spread in a container with a lid. You do not have to refrigerate it. It will cause the spread to harden.
How long does it last?
You can keep this spread on your counter for up to 2 weeks.
More Homemade Spread Recipes:
- Strawberry Chia Jam
- Peach Jam (Fridge style)
- Homemade Cranberry Jam
- Homemade Peanut Butter
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Homemade Nutella
Ingredients
- 8 oz. hazelnuts
- 1 cup powdered sugar
- ⅓ cup unsweetened cocoa powder
- 2 tablespoon oil canola or coconut; I used melted coconut oil
- 1 teaspoon vanilla
- ½ teaspoon salt
- ¼ cup chopped chocolate or semi-sweet chocolate chips optional
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone baking mat. Place hazelnuts on the sheet. Roast for 12 to 15 minutes. Watch them after the 10th minute if they are not browning too fast.
- Remove from the oven and transfer onto a clean kitchen towel. Let cool until safe to the touch.
- When cooled, gently rub the nuts with the towel until the skin comes off.
- Place nuts in food processor and process until finely ground. Scrape the sides of the food processor bowl as needed.
- Process nuts until the start to liquify. It can take about 5 minutes. Stop the food processor as needed to scrape the sides of the bowl.
- Add powdered sugar and cocoa. Mix until well combined.
- With the food processor running, drizzle in the oil and vanilla. Process until smooth.
- Add the salt and process for 5 seconds.
- I added the chocolate chips are this point and processed until it all comes together. You may need to add more oil if the mixture clumps up.
- Scrape the spread into a clean jar. Store in refrigerator for up to 1 month.
- If using coconut oil, you may need to let the spread sit on the counter to soften before using.
Nutrition
This recipe was originally published on May 15th, 2013 and updated on October 1st, 2019.
Karla Gail says
Hi. What food processor do you use? I used a blender and I can't get the right consistency. I'm considering getting a food processor just to be able to make this. Thanks
Laurie says
I think my food processor is just not the best because I wasn't able to get the hazelnuts to break down as much as I wanted prior to adding other ingredients. I ended up melting my chocolate chips with an additional tbsp of coconut oil before adding them and that seemed to help get a more homogenous mixture. Additionally adding it to a smaller food processor that worked more efficiently. After all that though it's pretty good. Next time maybe I'll try milk chocolate chips to appease my children
Mav says
Just got done making this. Tastes fantastic! I made a few changes that were mentioned in the previous comments. Used skinned roasted hazelnuts, reduced the sugar to 3/4 cup, decreased the cocoa powder slightly and added a little extra melted 55% chocolate. Used olive oil with success and reduced the salt to 1/8th of a teaspoon. (for some reason it’s showing the quantity of salt as 1 tsp under the metric calculations tab and 1/2 tsp under US customary). Lastly, added a little over 1/4 of a cup of milk powder and that did help give it a milky taste that is present in commercial Nutella.
All in all, a great recipe as a starting point. Thank you!
Christopher says
Excellent! With this cream I know what I give to my family. Much healthier than in the store
Elli says
I found this while hunting for an older recipe that seems to have vanished. It worked great. I agree with others who suggest reducing the sugar and salt, I reduced sugar by 25% and salt by 50%, and might go even less with the salt in future. I might also try the powdered milk option. I did NOT get all the skins off the hazelnuts, my previous recipe did not call for removing them, and they were stuck on, only about half came off, and it is still delicious. Thank you!!!
Avril says
I wonder what recipe you were looking for? I too am looking for an older recipe I tried about 10+ yrs ago...I think the woman blogger was Hungarian or something like that and she used sweetened condensed milk which made it smooooooth!
Quinley says
Can you use dry roasted hazelnuts without cooking them again?
Lisa says
What an excellent recipe! I made the following changes: Pecans instead of hazelnuts, half the sugar, 1/8t salt, and I melted the chocolate before adding it to the food processor. I did roast the pecans and I felt the warm nuts helped when processing them. It turned out delicious! The consistency is slightly runnier than original Nutella, but the flavor is wonderful and much less sweet than original (which is really too sweet). Whenever I manage to find hazelnuts I'll give them a try too...but pecans are really nice in this.
Cynthia B says
What size jar do you use for this recipe?
Agnieszka says
Brilliant recipe. I must admit that taking the skins off the nuts after roasting took me ages, but it was worth it! I added corn oil as that's what I had, used callebout extra brute cocoa powder 22-24 % fat, also melted some 100% cocoa buttons and, on reading another user's comment here, I added full fat powdered milk. I reduced the amount of sugar accordingly though as milk is sweet too. It's actually reasonably spreadable if kept out of fridge and tastes delicious, very strong chocolate and very nutty. Yummy!
Chris Medeiros says
I want to make this recipe can you use less powdered sugar than the recipe calls for I can’t wait to try it out
john callf says
way too salty ruined it for us. Will try to double the other ingredients to hide the salt taste.
foresterr says
Lovely. I added another ingredient - ⅓ cup powdered milk, because I like my Nutella slightly on the milk chocolate side (and adding actual milk or any other water-containing liquid like honey is a bad, bad idea, trust me on this). Also, I used pre-roasted hazelnuts (unsalted) as that's what the store had, they blended down perfectly.
Anna says
Thank you for making my recipe! I have to remember the powdered milk next time. Sounds great!
Jessica Cohen says
What kind of chocolate do you recommend: dark or milk?
Thank you!
Elizabeth says
Well, real Nutella has milk in it and this recipe doesn't have milk powder, so milk chocolate will probably taste closer to the real thing. Though the recipe says "semi-sweet chips" which are not a milk chocolate.
Scarlett says
I tried 4 different nutella recipes but this is definetly the best one.