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homemade nutella spread

Homemade Nutella Recipe

Course: Breakfast, Spread
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 tablespoons
Calories: 100kcal
Author: Becky Hardin
Nutella is the most delicious, creamy chocolate hazelnut spread that you can use on everything. This homemade Nutella recipe means you can have it ready any time you're craving it. So easy!
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US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • Baking Sheet
  • Food Processor

Ingredients

  • 1 cup raw hazelnuts *
  • ¾ cup powdered sugar
  • ½ cup unsweetened cocoa powder **
  • 2 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • ¼ cup chopped chocolate **
  • ⅛ teaspoon sea salt to taste

Instructions

  • Preheat the oven to 400°F.
    small bowls filled with ingredients for homemade Nutella
  • Place the hazelnuts on a baking sheet and bake for 10 minutes, stirring halfway through.
    1 cup raw hazelnuts
  • Allow them to cool slightly before handling. Once cooled, place them in a towel and gently rub the nuts until the skins come off— this should take about 5 minutes.
  • Place the hazelnuts in a food processor and pulse until they resemble finely ground coffe, about 10-15 pulses.
    a layer of ground hazelnuts in a food processor
  • Add in the powdered sugar, cocoa, vegetable oil, vanilla, and chopped chocolate and process until it is smooth and creamy, about 5 minutes. The mixture will become thick before it becomes smooth and creamy— just keep scraping down the sides of the bowl and processing and it will come together. Add salt to taste.
    ¾ cup powdered sugar, ½ cup unsweetened cocoa powder, 2 tablespoons vegetable oil, 1 teaspoon pure vanilla extract, ¼ cup chopped chocolate, ⅛ teaspoon sea salt
    combining ingredients in a food processor

Video

Notes

Yield: This recipe makes 1 cup of Nutella.
*If you're short on time, you can buy whole roasted or blanched hazelnuts to save time. Look for unsalted; otherwise, the spread may turn out too salty.
**I used dark chocolate and special dark cocoa powder to make a dark chocolate Nutella, but use whatever you have on hand.
Tips:
  • Be sure to scrape down the food processor to make sure everything is incorporated well.
  • Add a bit of vanilla extract to the mixture to give it more flavor.
Storage: Store homemade Nutella in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 3 weeks.

Nutrition

Serving: 1tablespoon | Calories: 100kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 92mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg