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Homemade Nutella Recipe

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4.3 from 25 reviews

This Homemade Nutella recipe offers a rich, creamy, and decadent chocolate hazelnut spread made from scratch using toasted hazelnuts, melted semi-sweet chocolate, and a touch of honey. Perfect for spreading on toast, drizzling on desserts, or enjoying straight from the jar, this recipe is easy to make and uses simple ingredients to replicate the beloved store-bought version with a fresh, homemade twist.

Ingredients

Hazelnut Base

  • 3 cups raw hazelnuts

Flavorings

  • 1 ½ teaspoons pure vanilla extract
  • ½ teaspoon kosher salt
  • ⅛ teaspoon pure almond extract

Chocolate

  • 4 ounces semi-sweet bar chocolate, chopped

Additional Ingredients

  • 2 tablespoons oil (such as hazelnut oil, coconut oil, or olive oil), plus more as needed
  • 1 tablespoon honey

Instructions

  1. Toast Hazelnuts: Preheat your oven to 350ºF (176ºC). Spread the raw hazelnuts in a single layer on a baking sheet. Toast them in the oven for 12 to 15 minutes, or until they become fragrant, golden brown, and their skins start loosening.
  2. Remove Skins: Let the toasted hazelnuts cool slightly. Transfer them to a large kitchen towel, fold half of the towel over the nuts, and rub them vigorously with your hands to remove as much skin as possible. Removing the skins ensures a smoother, creamier nut butter.
  3. Blend Nuts into Butter: Add the peeled hazelnuts to a high-powered blender or food processor. Blend on low speed, scraping down the sides as needed, until the nuts break down into a creamy, smooth butter, which can take about 10 minutes.
  4. Melt Chocolate: While blending the hazelnuts, melt the chopped semi-sweet chocolate using a double boiler or microwave in short 20-second increments until smooth and fully melted.
  5. Add Flavorings: Add the vanilla extract, kosher salt, and almond extract into the nut butter and blend again to combine all the flavors evenly.
  6. Combine Chocolate and Sweeteners: Pour the melted chocolate into the nut butter and blend until completely smooth. Add the oil and honey, continuing to blend until the mixture is silky. Add more oil as needed to achieve your desired spreadable consistency. Adjust seasoning by adding more vanilla or salt to taste.
  7. Store and Serve: Transfer the homemade Nutella to a clean glass jar and refrigerate for up to one month. The spread will thicken when chilled. To soften, microwave in 15-second intervals until it reaches a drippy, spreadable consistency (about 30–45 seconds).

Notes

  • Using a high-powered blender will yield the smoothest results and reduce blending time.
  • Removing the hazelnut skins is key for a creamier texture but isn’t mandatory; a few bits of skin won’t affect flavor greatly.
  • Choose your oil based on flavor preference: hazelnut oil enhances nutty taste, coconut oil adds richness, and olive oil adds a subtle fruity note.
  • Store the spread in an airtight container in the refrigerator to maintain freshness.
  • For a vegan or stricter recipe, substitute honey with maple syrup or agave nectar.

Find it online: https://justsosavory.com/homemade-nutella-recipe/