Nutella, the beloved chocolate-hazelnut spread originating from Italy, has captured hearts and taste buds worldwide. Its creamy texture and rich flavor make it an irresistible treat, perfect for breakfast, snacks, or dessert. While the store-bought version is convenient, creating your own homemade Nutella is surprisingly simple and offers a superior taste experience. This recipe empowers you to whip up a batch of this dangerously delicious spread right in your own kitchen, using just a few high-quality ingredients.
Once you discover the ease and incredible flavor of this homemade Nutella, resisting temptation becomes a whole new challenge. No longer can you consider yourself safe by simply bypassing the Nutella aisle at the grocery store. With a jar of this delectable, made-from-scratch rendition residing in your pantry, temptation lurks every second of the day. Prepare yourself for an indulgent journey that will redefine your appreciation for this classic spread. This recipe isn’t just about making Nutella; it’s about crafting an experience that’s fresher, more authentic, and entirely customizable to your preferences.
Beyond savoring it by the spoonful—a perfectly acceptable and highly recommended practice—this homemade creation opens up a world of culinary possibilities. For those who can muster a few more minutes of patience, you can effortlessly transform it into a luscious Nutella frosting. Imagine slathering this rich, velvety frosting on brownies, cakes, cupcakes, or any other sweet treat you fancy. The simple steps for making this delightful frosting are detailed further below the main recipe, offering yet another reason to fall in love with your homemade hazelnut spread.
Why Choose Homemade Nutella? The Unbeatable Advantages
Making Nutella from scratch offers several compelling benefits over its mass-produced counterpart. Firstly, you gain complete control over the ingredients. This means you can avoid common industrial additives like palm oil, which is often a concern for both health and environmental reasons. Instead, you’ll use wholesome, natural ingredients, ensuring a purer and healthier spread for yourself and your family.
Secondly, homemade Nutella boasts a far superior flavor profile. The freshness of roasted hazelnuts, combined with quality chocolate, creates an intensity and depth of taste that store-bought versions simply can’t match. You can adjust the sweetness to your liking, opt for milk chocolate, dark chocolate, or even a blend, tailoring the spread to your exact chocolate preference. This customization is a game-changer for true connoisseurs.
Finally, there’s an immense satisfaction that comes with creating something delicious from scratch. The aroma of roasting hazelnuts filling your kitchen, the whir of the food processor transforming simple ingredients into a rich, creamy spread—it’s an engaging and rewarding culinary experience. It’s not just food; it’s a craft.
The Core Ingredients: Quality Matters
The beauty of homemade Nutella lies in its simplicity, making the quality of each ingredient paramount. Hazelnuts are the star, providing that distinct nutty foundation. Look for fresh, unroasted hazelnuts for the best results, as roasting them yourself brings out their essential oils and intensifies their flavor. The chocolate component is equally crucial; a good quality milk chocolate bar will yield a creamier, sweeter spread, while a blend with dark chocolate can add complexity and a deeper chocolate note. Avoid chocolate chips as they often contain stabilizers that affect the final texture. Mild vegetable oil or coconut oil helps achieve that smooth, spreadable consistency, while confectioners’ sugar provides fine sweetness. Unsweetened cocoa powder boosts the chocolate flavor, and a touch of vanilla extract and salt rounds out the taste, enhancing both the sweet and savory notes.
The Journey to Silky Smoothness: Step-by-Step Homemade Nutella
Crafting this luscious chocolate-hazelnut spread is a rewarding process. It begins with perfectly roasted hazelnuts, moves through the magical transformation in your food processor, and culminates in a rich, spreadable delight. Follow these instructions carefully for the best results, ensuring every spoonful is pure bliss.
Homemade Nutella
David Leite
Snacks, Dessert
Italian-Inspired
32
servings | 2 cups
88
kcal
20
minutes
10
minutes
30
minutes
Video
Ingredients
-
1
cup
hazelnuts -
12
ounces
quality milk chocolate bars,
chopped (such as Lindt milk chocolate bars) -
2
tablespoons
mild vegetable oil or coconut oil -
3
tablespoons
confectioners’ sugar -
1
tablespoon
unsweetened cocoa powder -
1/2
teaspoon
vanilla extract
-
3/4
teaspoon
table salt,
or to taste
Instructions
-
Preheat your oven to 350°F (176°C).
-
Spread the 1 cup hazelnuts evenly on a rimmed baking sheet. Toast them in the preheated oven for about 12 minutes, or until they are lightly browned and their skins appear blistered. This step is crucial for developing their rich flavor.
-
Immediately after toasting, transfer the warm hazelnuts to a clean kitchen towel. Fold the towel over them and rub vigorously. This friction helps remove as much of the loose skins as possible. Don’t worry if some stubborn bits of skin remain; a little extra texture won’t harm the final product. Let the skinned hazelnuts cool completely to room temperature.
-
Melt the 12 ounces quality milk chocolate bars (chopped) using either a double boiler method (a bowl set over a saucepan of gently simmering water) or in a microwave. If using the microwave, heat in 15-second bursts, stirring well after each interval, until the chocolate is smooth and fully melted. Set aside and allow to cool completely.
-
In a high-powered food processor, add the cooled hazelnuts. Process them continuously until they break down, first into a coarse meal, then into a fine powder, and finally transform into a smooth, creamy hazelnut butter. This can take several minutes, so be patient and scrape down the sides of the bowl as needed.
-
To the hazelnut butter in the food processor, add the 2 tablespoons mild vegetable oil or coconut oil, 3 tablespoons confectioners’ sugar, 1 tablespoon unsweetened cocoa powder, 1/2 teaspoon vanilla extract, and 3/4 teaspoon table salt. Continue processing until all ingredients are thoroughly combined and the mixture reaches your desired level of smoothness.
-
Finally, pour the cooled melted chocolate into the food processor. Blend well until the chocolate is fully incorporated and the mixture is uniform. For an exceptionally smooth Nutella, you can strain the mixture through a fine-mesh sieve to remove any remaining tiny hazelnut particles. Remember that the spread will thicken considerably as it cools.
-
Scrape your freshly made homemade Nutella into a clean jar or any other airtight, resealable container. Allow it to cool completely to room temperature before covering. Store the covered container on your counter at room temperature for up to 2 weeks. (Realistically, it’s often devoured much sooner!)
Notes
How To Make Nutella Frosting
Elevate your homemade Nutella even further by transforming it into a decadent frosting. This simple yet luxurious topping is perfect for enhancing cakes, cupcakes, cookies, or even just enjoyed on its own. To prepare, grab your stand mixer and combine 1/2 cup of your glorious homemade Nutella with 3 tablespoons of room-temperature unsalted butter and 3/4 cup of confectioners’ sugar. Beat these ingredients together until the mixture is light and creamy. Next, increase the mixer speed to medium-high and slowly, gradually drizzle in 2 tablespoons of heavy cream. Continue beating just until the frosting becomes wonderfully smooth, fluffy, and utterly irresistible. Once it reaches this perfect consistency, slather it immediately over your desired baked goods. And, of course, don’t forget the chef’s privilege: generously lick the beaters and spatula clean!
Beyond the Jar: Creative Ways to Enjoy Your Homemade Nutella
While a spoon is a perfectly valid utensil for enjoying homemade Nutella, its versatility extends far beyond. Spread it generously on warm toast, fluffy pancakes, or crispy waffles for an elevated breakfast experience. Drizzle it over fresh fruit like bananas or strawberries for a quick, wholesome dessert. Incorporate it into your baking by swirling it into brownie batter, using it as a filling for croissants, or mixing it into cookie dough. It also makes a fantastic dip for pretzels, graham crackers, or apple slices. For a cool treat, blend it into milkshakes or use it as a topping for ice cream. The possibilities are truly endless once you have a jar of this exquisite spread on hand.
Expert Tips for Your Homemade Nutella Success
- **Roasting for Flavor:** Don’t skip the hazelnut roasting step! It deepens their flavor and makes them easier to process into butter. Keep an eye on them to prevent burning.
- **Patience with the Food Processor:** Hazelnuts need time to release their oils. Initially, they’ll be coarse, then powdery, and finally a creamy butter. This can take 5-10 minutes, so let your machine work its magic.
- **Cool Chocolate is Key:** Ensure your melted chocolate is completely cooled before adding it to the hazelnut mixture. Warm chocolate can seize or make the final spread too thin.
- **To Strain or Not to Strain:** Straining is optional but recommended for a super silky, store-bought-like texture. If you prefer a slightly rustic spread with tiny hazelnut bits, feel free to skip it.
- **Salt Balance:** Start with 1/2 teaspoon of salt and adjust to taste. A touch of salt beautifully balances the sweetness of the chocolate and hazelnuts.
Making it Your Own: Customization Ideas
One of the joys of making Nutella at home is the ability to customize it. For a richer, less sweet spread, use a higher percentage of dark chocolate (e.g., 60-70% cacao) alongside or instead of milk chocolate. Experiment with different nuts—while classic Nutella is hazelnut-based, almonds or pecans could offer an interesting twist. A pinch of cayenne pepper can add a subtle, sophisticated heat, or a dash of espresso powder can intensify the chocolate flavor. For a vegan option, substitute the milk chocolate with a high-quality dairy-free dark chocolate and ensure your oil is plant-based. You can also adjust the amount of sugar to suit your palate, making it sweeter or less sweet as desired.
Storage and Longevity
Your homemade Nutella is best stored in an airtight jar or container at room temperature. It will maintain its freshness and delightful consistency for up to two weeks. While refrigeration is not strictly necessary and can make the spread firmer, if you live in a very warm climate or prefer a thicker consistency, you can refrigerate it. Just be aware that it will harden considerably and may need to sit out at room temperature for a bit before it becomes easily spreadable again. Given its irresistible nature, it’s rare for a batch to last the full two weeks!
Adapted From
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Scale
Summarize
Nutrition
Serving:
1
tablespoon
Calories:
88
kcal
Carbohydrates:
8
g
Protein:
1
g
Fat:
7
g
Saturated Fat:
3
g
Monounsaturated Fat:
3
g
Sodium:
56
mg
Fiber:
1
g
Sugar:
6
g
Nutrition information is automatically calculated, so should only be used as an approximation.
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What Our Testers Say: Unanimous Acclaim for Homemade Nutella
The proof of this recipe’s excellence lies in the enthusiastic feedback from our dedicated recipe testers. They’ve put this homemade Nutella to the test, comparing it to the familiar store-bought version and exploring its versatility. Their reviews highlight the superior flavor, texture, and overall satisfaction that comes from making this beloved spread from scratch.
Recipe Testers’ Reviews
Natalie Reebel
Before I saw this homemade Nutella recipe, the idea of making my own had never entered my mind. It looked so simple I had to give it try. My teenage son (who is a Nutella connoisseur) loved it. I don’t think I can go back to the store-bought version.
The roasted nut aroma from the nuts while rubbing them together is heavenly. The skinning of the hazelnuts was straightforward, but did take a few minutes. The processing part of the recipe worked like a charm. At first I thought the straining aspect to be a bit redundant, but then as I strained the Nutella I noticed the little “sand” size pieces of nuts. The Nutella does profit texturally from the straining.
This would be a fabulous gift presented in a little old-fashioned jar.
Adrienne Lee
The flavor of this homemade Nutella is great—not too sweet and a strong chocolate taste.
What’s nice is that you can select the type of milk chocolate you want to use. In this case, I used a European milk chocolate. The texture is just a little more sandy than a regular Nutella, but it’s not offputting. If I were making this again, I might actually use a mix of chocolates—like a mix of dark and milk chocolate.
Tracey G.
My son’s favorite TV commercial is the one where Nutella is billed as part of a healthy breakfast, and I must admit to digging into a jar of the stuff myself on occasion. Naturally, we had to give this homemade Nutella a try. It was quick and easy and the difference between jarred Nutella and homemade Nutella is significant. The hazelnut and chocolate flavors are so much more pronounced in the homemade version.
If you have ever enjoyed Nutella, do yourself a favor and make this ASAP.
Sofia Reino
Where do I start? Well the best way to explain is that we have three daughters plus extra visiting kids in this home, and this homemade Nutella was 200% approved by all from age 3 to 43! WOW! So very easy to make and so very good.
The final result is not as thick as the Nutella from a store-bought jar but the taste is so much better. Right after making the first batch, we went on to repeating it and not doubling but TRIPLING it and jarring it for Christmas gifts and, well, for the kids in this household.
Dawn English
Hooray! This homemade Nutella is a huge hit in my household! Nutella rarely makes it into our house due to the ingredients in the store-bought version. But once again, a LC recipe allows me to score some serious bonus points in the culinary arena.
Everyone loves this version, they didn’t even want me to strain it, they liked it just as is. I only added 1/4 teaspoon salt yet it provided a great salty-sweet balance—just the right amount for us.
I used a food processor to make this.
UPDATE: I’ve made this recipe about 5 or 6 times and I just made a couple of great discoveries when making my latest batch. First, Dry Roasted Unsalted Hazelnuts from Trader Joe’s! I picked up a bag from my local store and guess what? I had homemade Nutella in minutes without the wait of roasting the hazelnuts myself. The flavor was just as good as the home-roasted hazelnut version, if not better. The dry-roasted nuts also surprised me in that they ground up so finely in the food processor that there were no detectable hazelnut pieces—it was as smooth as store-bought Nutella without the extra step of straining (even though I never did strain the other version because my family loved the textural bits of hazlenuts). I even left the skins on and again the skins were not detectable at all in the finished product! I love the smooth version, so from now on it is dry-roasted hazlenuts for me. I also substituted coconut oil instead of canola and loved the flavor all the more.
Lori Widmeyer
The hardest part of this homemade Nutella recipe was finding the hazelnuts. This is so much better than the jarred stuff, you will never buy it premade again.
I thought too much skin may be left on my hazelnuts, it was not a lot, but many of the nuts had a little skin still on them. I processed the spread until it was pretty smooth, and so I decided not to strain the mixture—I wanted the added texture, then realized I could strain one jar’s worth and leave the rest with bits. Next time, according to what I am using it for, will determine how much I strain. For the frosting I used strained, but to spread on bread (or homemade graham crackers) the added texture is nice.
Your Kitchen, Your Creation: Embrace Homemade Indulgence
Making homemade Nutella is more than just following a recipe; it’s about embracing a culinary adventure that promises richer flavors, healthier ingredients, and the immense satisfaction of creating something truly special. This easy-to-follow guide ensures you can enjoy a spread that surpasses store-bought versions in every aspect. So, gather your ingredients, fire up your food processor, and prepare to be amazed by the delightful difference of homemade chocolate-hazelnut spread. Your taste buds—and your household—will thank you!