Homemade Nutella Recipe
Introduction
Making your own Nutella at home is easier than you might think, and the result is a rich, creamy hazelnut spread bursting with chocolate flavor. This homemade version uses simple ingredients and offers a fresh, natural alternative to store-bought jars.
Ingredients
- 250 g / 8 oz raw skinless hazelnuts
- 1/4 cup / 30 g Dutch processed unsweetened cocoa powder
- 3/4 cup / 90 g icing sugar / confectionary sugar
- 2 tbsp hazelnut oil (or vegetable, canola, grapeseed, or other neutral flavored oil)
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat your oven to 180°C (350°F).
- Step 2: Spread the hazelnuts on a baking tray and roast them for about 8 minutes, or until they turn golden. Then, transfer the hazelnuts into a blender.
- Step 3: Blend the hazelnuts starting on the lowest speed until they’re ground into a crumb. Stop and scrape down the sides as needed. Next, increase the speed to level 4 until the mixture forms a paste. Finally, raise the speed to the highest setting and blend until the texture becomes smooth and flows like honey.
- Step 4: Add the cocoa powder, icing sugar, hazelnut oil, and vanilla extract to the blender. Whizz again starting on low and gradually increasing to high speed. Continue blending until smooth; the sugar may need a bit more time to fully dissolve.
- Step 5: Pour the warm Nutella into a jar. Let it cool to achieve the perfect spreadable consistency. Avoid refrigerating as this can cause the sugar to crystallize and the texture to become grainy.
- Step 6: Enjoy your homemade Nutella just like the classic version! It’s especially delicious spread on crepes or toast.
Tips & Variations
- For a smoother texture, you can remove any remaining hazelnut skins after roasting by rubbing them in a clean kitchen towel.
- Substitute hazelnut oil with other neutral oils if you don’t have it on hand, but avoid olive or strongly flavored oils to keep the taste balanced.
- If you like your Nutella sweeter or richer, adjust the amount of icing sugar or add a little melted chocolate to the mix.
Storage
Store your homemade Nutella in an airtight jar at room temperature for up to 2 weeks. Because it contains no preservatives, it’s best enjoyed fresh. Avoid refrigeration to prevent sugar crystallization, which can affect the texture negatively. If it thickens slightly over time, just let it sit at room temperature for a bit before using.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use roasted hazelnuts instead of raw?
Yes, you can use pre-roasted hazelnuts, but roasting raw nuts fresh before blending enhances the flavor and oil release, giving a creamier and more aromatic spread.
How can I make this recipe nut-free?
This recipe relies on hazelnuts for its signature taste and texture, so it’s difficult to substitute. However, some people try sunflower seeds or roasted chickpeas as alternatives, but these will change the flavor profile significantly.
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Homemade Nutella Recipe
- Total Time: 18 minutes
- Yield: About 1 to 1 1/4 cups 1x
Description
This Homemade Nutella recipe is a delicious, easy-to-make alternative to store-bought chocolate hazelnut spread. Using simple ingredients like roasted hazelnuts, unsweetened cocoa powder, powdered sugar, hazelnut oil, and vanilla extract, you can create a creamy, indulgent spread perfect for crepes, toast, or as a baking ingredient. The step-by-step roasting and blending process ensures a smooth, rich spread with a perfect balance of nutty and chocolate flavors.
Ingredients
Nutella Spread Ingredients
- 250 g / 8 oz raw skinless hazelnuts
- 1/4 cup / 30 g Dutch processed unsweetened cocoa powder
- 3/4 cup / 90 g icing sugar / confectioners sugar
- 2 tbsp hazelnut oil (or vegetable, canola, grapeseed, or other neutral flavored oil)
- 1 tsp vanilla extract
Instructions
- Preheat and Roast Hazelnuts: Preheat your oven to 180°C (350°F). Spread the raw skinless hazelnuts evenly on a baking tray and roast them for about 8 minutes or until they turn golden brown. This roasting process enhances their nutty flavor.
- Initial Blending: Transfer the roasted hazelnuts into a blender. Start blending at the lowest speed until the nuts are ground into a fine crumb. Stop periodically to scrape down the sides of the blender to ensure even grinding.
- Turn Nuts into Paste: Increase the blender speed to a medium setting (about speed 4) and continue blending until the nut crumb transforms into a thick paste. If needed, scrape the sides again. Then raise the speed to the highest setting and blend until the mixture becomes smooth and creamy with a honey-like consistency.
- Add Remaining Ingredients and Blend: Add the Dutch processed cocoa powder, icing sugar, hazelnut oil, and vanilla extract to the hazelnut paste. Begin blending on low speed, gradually increasing to high, until the mixture is perfectly smooth and the sugar is fully dissolved. This step may take some time as the sugar takes longer to incorporate smoothly.
- Cool and Store: Pour the warm homemade Nutella into a clean jar. Allow it to cool to room temperature to reach the ideal spreading consistency. Avoid refrigerating, as it can cause the sugar to crystallize and make the spread grainy.
- Enjoy: Use your homemade Nutella as you would store-bought Nutella. It’s especially delicious spread over crepes, toast, or incorporated into desserts.
Notes
- Note 1: Using raw skinless hazelnuts allows you to control the roasting to develop optimal flavor.
- Note 2: Dutch processed cocoa powder is preferred for its mellow chocolate taste and smoother texture.
- Note 3: The icing sugar takes the longest to dissolve, so blend thoroughly for a silky texture.
- Do not refrigerate the spread to prevent graininess due to sugar crystallization.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Spread
- Method: Blending
- Cuisine: European
Keywords: Homemade Nutella, Chocolate Hazelnut Spread, Nutella Recipe, DIY Nutella, Hazelnut Chocolate Spread
