Homemade Nutella

Yield: About 2 cups

Prep Time: 5 minutes

Cook: 10 minutes

Tessa Arias

How to Make Homemade Nutella right in your own kitchen with just a few simple ingredients! Keep reading for the step-by-step video and a ton of tips.


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How to Make AMAZING Homemade Nutella right in your own kitchen!

I will never understand people who don’t like Nutella…
How to Make AMAZING Homemade Nutella right in your own kitchen!

What’s not to love?! It’s nutty and chocolaty, and instantly elevates any dessert to a whole new delightful level. I actually found two massive containers of Nutella hiding out in my pantry a couple weeks ago and felt like I won the jackpot.
How to Make AMAZING Homemade Nutella right in your own kitchen!

I’ve been on an organizing rampage lately, as you can see from this behind-the-scenes kitchen video I posted to my YouTube channel a few weeks ago. Finding those Nutella jars made me wonder what else was hiding in the dark corners of my kitchen.

You can’t miss my huge Vitamix and food processor in my cabinets, both take up quite a bit of space but they’re so worth it! Especially because they can both make this homemade Nutella which is absolutely scrumptious and so much cheaper than whatever I paid for those massive jars.

Actually, the reason this post came about is because I saw Nutella was on sale at the store the other day for $5 for a tiny jar. That doesn’t really seem like a sale price to me. If you buy hazelnuts in bulk (you can store them in the freezer to extend their shelf life) and toast them yourself, this recipe becomes a pretty cheap and cleaner version of the beloved spread!

Homemade Nutella Recipe Tips

The Nuts

Nutella is made with hazelnuts, which are also called filberts at some grocery stores. If you prefer, you can use another type of nut such as almonds. To bring out all the nutty and characteristic hazelnut flavor, the recipe calls for toasting the nuts. I like to do it in my oven, more specifically my Breville Smart Toaster Oven, because I can prepare the other ingredients while they’re toasting.

However, you can also toast the nuts in a small skillet on the stove top over medium heat. Toast for about 5 to 10 minutes, or until they’re fragrant and begin to brown and the skin begins to blister. Be careful not to burn!

The next step is removing the skins. In my experience most hazelnuts, especially the more economical bulk-bin ones, come with the skin on. So to remove that skin you simply pour the hot hazelnuts into a clean kitchen towel. Wrap up the towel and vigorously rub the nuts all together to loosen and remove the skin. The skin should stick to the towel and you can pick up the hazelnuts with your fingers to toss them into the blender bowl. Don’t worry if not every single bit of skin is removed, it’s not a big deal.

The Chocolate

So this recipe calls for chocolate in two forms: melted milk chocolate and a little cocoa powder. The milk chocolate gives a level of sweetness most similar to packaged Nutella, but feel free to use semisweet or even bittersweet for a more intensely chocolate and less sweet flavor. The cocoa powder lends that ultra rich chocolaty taste and helps to slightly thicken the mixture.

The Oil

I typically use a very mild oil like canola oil when making this recipe, both because I always have it on hand and because it’s inexpensive. The oil is necessary to give the Nutella its rich and creamy texture. However, an even better option is to use hazelnut oil! Or even almond oil. I just know that most of us won’t have that readily available in our pantry.

The Sugar

The recipe calls for 3 tablespoons of powdered sugar. This not only lends sweetness, but also thickness. If you don’t have any powdered sugar on hand check out my DIY Powdered Sugar tutorial here.

You can also use a refined-sugar alternative here like maple syrup, but just note the flavor profile will change slightly.

Blending

The blender or food processor does most of the hard work in this recipe, yay! But you do need an appliance that has some power to it. A super old or cheapie one just won’t be able to grind the hazelnuts fine enough. I used my beloved Vitamix when making this recipe, but even then homemade Nutella will always be just slightly less smooth than the commercially manufactured kind. If that bothers you feel free to press the Nutella through a fine mesh strainer before storing or serving to remove any larger pieces of hazelnut.

Storage

Mason jars make the perfect cute and practical storage solution. The homemade Nutella will last up to 2 weeks at room temperature. You just want to make sure the Nutella has cooled completely from the friction heat of the blender before storing.

Recipe Rundown

Taste: More nutty than store-bought Nutella and also not quite as sweet, but in a great way.
Texture: Smooth and thick yet spreadable. The Nutella was runny straight out of the blender because the friction of the spinning blades had heated it up quite a bit. Once it cooled to room temperature it thickened.
Ease: Very easy, the blender does a lot of the work. If you want to take a short-cut, however, you could buy toasted hazelnuts.
Appearance: Don’t you want a spoonful?
Pros: Simple and delicious homemade version of my favorite chocolate spread.
Cons: None!
Would I make this again? Yes. I plan to use this homemade Nutella in other recipes!

How to make Homemade Nutella

Yield: About 2 cups

Prep Time: 5 minutes

Cook: 10 minutes

Ingredients

1 cup hazelnuts
12 ounces milk chocolate, chopped
2 tablespoons canola oil
3 tablespoons powdered sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
3/4 teaspoon salt

Directions

Preheat the oven to 350°F.

Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast the hazelnuts until they’re slightly browned and the skin is slightly blistered, about 10 minutes. Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as much loose skin as possible (some skin may not remove, that’s fine). Let cool completely.

Place the chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until the chocolate is melted and smooth. Let cool completely.

In a high-powered blender or in a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue to process until the mixture is as smooth as possible. Add the melted chocolate and blend until smooth. Press the mixture through a fine strainer to remove any chunks of hazelnuts that might be left behind. Allow the mixture to cool (will be warm from blending or processing). Store the mixture in an airtight container at room temperature for up to 2 weeks.

From Cake Simple via Leite's Culinaria

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
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28 Responses to “Homemade Nutella”

  1. #
    Julia | JuliasAlbum.com — October 8, 2012 at 2:15 pm

    Wow, I love Nutella, but never thought of making it myself. It looks delicious on your photo!

  2. #
    Natalie — October 8, 2012 at 4:23 pm

    This looks absolutely amazing!! Can’t wait to try this. I’m a bit obsessed with nutella… but not the $5 price tag! Thanks so much for posting this!

    Richmond Treats and Kansas City Eats

  3. #
    Lauren — October 8, 2012 at 4:45 pm

    This sounds amazing – and much cheaper than buying nutella!!

  4. #
    Travis S — October 8, 2012 at 5:50 pm

    Where do you find hazelnuts? I haven’t been able to find them at any of the supermarkets where I live.

    • #
      Tessa — October 9, 2012 at 10:50 am

      Hi Travis, I can usually find at least shelled hazelnuts at supermarkets such as Kroger (it’s called Fry’s where I live) or at health food stores in the bulk bins (such as Whole Foods). Sometimes the hazelnuts are in the baking aisle with other nuts, sometimes they’re by the produce. Otherwise, you can always order online (OhNuts.com provided the hazelnuts used in this post).

  5. #
    Tracey — October 9, 2012 at 10:43 am

    Your homemade version looks so creamy and delicious!! I rarely have hazelnuts on hand but might need to grab some to try this.

  6. #
    Karla — July 27, 2013 at 10:17 am

    Would you mind telling me which unsweetened cocoa powder you used?? # I’ve never had much luck with getting the flavor I desired from unsweetened so have always turned to Nesquik and just decreased the amount of sugar in the recipe as a whole.

  7. #
    Lou — July 8, 2014 at 10:15 am

    This looks great – any chance I could make it work without the hazelnuts as a stand in for an allergic friend?

    • #
      Tessa — July 8, 2014 at 11:12 am

      You could use any type of nut your friend can eat – peanuts, almonds, walnuts, macadamia nuts. I’ve also heard raw sunflower seeds work for this.

  8. #
    Mona — January 12, 2016 at 7:21 am

    I didn’t get what do u mean in confectioners sugar, can u please tells me

  9. #
    Clay — January 29, 2016 at 3:45 am

    Though, whatever nut you decide to use I think it would be better to find the right nut oil for that product, like hazelnut oil or almond oil instead of using low quality canola oil.

  10. #
    Elizabeth — February 8, 2016 at 8:40 pm

    I can’t wait to try this recipe…. both my boys are huge fans!!!!

  11. #
    Steph — March 25, 2016 at 7:46 am

    Just made this and it’s actually unreal! I honestly can’t eat Nutella because to me it tastes like plastic so I promised my boyfriend I’d make it for him at home. This recipe is perfect thanks for sharing!

  12. #
    Terrie — June 22, 2016 at 7:40 am

    I do like hazelnuts or anything with hazelnut in it but I love pretty much every other nut. Could I replace other nuts for the hazelnuts and would it be the same quantity

  13. #
    Terrie — June 22, 2016 at 7:43 am

    That first comment of mine should have been I do NOT like hazelnuts. Sorry, haven’t had my coffee yet 🙂 Can I substitute any other nut in the same quantity for the hazelnuts

    • #
      Tessa — June 22, 2016 at 8:43 am

      Lol 🙂 Yes, I quite like almonds here too!

  14. #
    Theodora — June 22, 2016 at 12:24 pm

    Amazing post Tessa! The texture of this spread looks amazing. I also love the detailed ingredient information.

    • #
      Tessa — June 23, 2016 at 3:30 pm

      Thanks so much! Glad you appreciate the detail 🙂

  15. #
    Pam Mckenzie — June 23, 2016 at 7:29 am

    this nutella looks really good, as I’m a great fan of chocolate things I will be trying this recipe soon, thank you for sharing.

  16. #
    Sadia Irfan — June 23, 2016 at 11:55 am

    I like nutela. This look absolutely yummy. My childrens love it.

  17. #
    Laura — June 26, 2016 at 1:55 pm

    I’ve read lots of recipes for homemade Nutella but this is my favourite!

  18. #
    Cassie — June 27, 2016 at 7:15 am

    Does this stay spreadable after it cools? I’ve made nutella before but it solidifies and I always have to melt it in the microwave before I use it!

    • #
      Tessa — June 28, 2016 at 9:17 pm

      Yes, it should!

  19. #
    Platt College — July 7, 2016 at 5:33 pm

    Love Nutella. Once I made a Nutella and Peanut butter sandwich with milk. Definitely going to try this recipe!

  20. #
    dev — July 18, 2016 at 11:13 pm

    Can I replace powdered sugar with any other natural sweetener in this spread?

    • #
      Tessa — July 19, 2016 at 6:06 pm

      Please read the post, “You can also use a refined-sugar alternative here like maple syrup, but just note the flavor profile will change slightly.”

  21. #
    sarah smith — September 3, 2016 at 5:55 pm

    This Nutella was easy to make and tasted delicious but after one day solidified into a solid mass. Not spreadable at all. Any suggestions to make it thinner?

    • #
      Tessa — September 4, 2016 at 9:02 am

      Hmm that’s never happened to me! Did you refrigerate it?

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