The BEST Homemade Nutella Recipe

I swapped one unexpected pantry ingredient into my Homemade Nutella that makes the whole recipe much easier and extends its shelf life.

I never thought a jar could fool me into thinking it came from a shop until I made this. My latest spin on Homemade Nutella Recipes filled the kitchen with a bold, nutty scent of toasted hazelnuts and the deep whisper of unsweetened cocoa powder.

There’s a silky mouthfeel but also little bits that make you keep coming back, even when you tell yourself one spoon is enough. I wont pretend its flawless, sometimes the texture shifts a bit, but the flavor stops you mid bite.

If you’re curious and a little impatient for something better than store brands, this will make you try it right now.

Ingredients

• Toasted hazelnuts: rich in healthy fats, protein and fiber, theyre the nutty backbone.
• Cocoa powder: bitter chocolate notes, adds antioxidants and strong chocolate flavor, not sweet.
• Powdered sugar: makes it sweet and smooth, mostly simple carbs, use sparingly.
• Neutral oil: adds spreadable texture, boosts calories and fat but keeps flavor balanced.
• Vanilla: tiny bit makes flavors round, adds sweetness illusion without extra sugar.
• Powdered milk: adds creaminess and milk proteins, makes the spread richer, optional.
• Chocolate: melts into silkier, sweeter nutella and gives extra chocolate depth.

Ingredient Quantities

• 1 1/2 cups (225 g) toasted hazelnuts skins mostly removed
• 1/3 cup (30 g) unsweetened cocoa powder
• 1/2 cup (60 g) powdered sugar (confectioners sugar)
• 2 to 3 tbsp (30 45 ml) neutral oil like vegetable or light olive oil
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 2 tbsp (15 g) powdered milk optional (for creaminess)
• 2 oz (55 g) good quality milk or semisweet chocolate optional

How to Make this

1. Preheat oven to 350°F (175°C). Spread 1 1/2 cups (225 g) hazelnuts on a baking sheet and toast 10 to 12 minutes until fragrant and skins blister, then cool a few minutes.

2. Rub the hazelnuts in a clean kitchen towel to remove most skins, or shake them in a jar; some skins left is fine, don’t worry.

3. Put the warm hazelnuts in a food processor and pulse until they become a coarse meal, then keep processing until a smooth oily paste forms, scraping down the bowl as needed, this can take 5 to 10 minutes.

4. Add 1/3 cup (30 g) unsweetened cocoa powder, 1/2 cup (60 g) powdered sugar, 1/4 tsp fine sea salt, and 2 tbsp (15 g) powdered milk if using; pulse to combine.

5. If using chocolate, melt 2 oz (55 g) milk or semisweet chocolate in short microwave bursts or over a double boiler, then add it to the processor along with 1 tsp pure vanilla extract; if skipping chocolate just add the vanilla.

6. With the processor running, drizzle in 2 to 3 tbsp (30 to 45 ml) neutral oil (vegetable or light olive) until the mixture becomes glossy and spreadable, stop and scrape the sides a couple times.

7. Taste and tweak: add a bit more powdered sugar for sweetness, extra cocoa for depth, or a pinch more salt to brighten it. If it feels too thick add another teaspoon or two of oil or a tiny splash of hot water.

8. Process until ultra smooth and creamy, another 2 to 5 minutes depending on your machine; the longer you blend the silkier it gets.

9. Spoon the Nutella into a clean jar, let cool to room temp, then seal. It keeps at room temperature for about 1 to 2 weeks, or in the fridge up to a month; bring to room temp before spreading if chilled.

10. Pro tips: use warm hazelnuts so oils release easier, scrape and pulse often, for extra silky texture strain or blend longer, and use light olive oil for a subtle flavor or vegetable oil for totally neutral taste.

Equipment Needed

1. Oven (preheat to 350°F or 175°C)
2. Rimmed baking sheet
3. Clean kitchen towel or a jar with a tight lid for shaking off skins
4. Food processor or high speed blender
5. Rubber spatula or bowl scraper
6. Measuring cups and spoons and a kitchen scale for accuracy
7. Microwave safe bowl or a heatproof bowl plus saucepan for a double boiler
8. Clean jar with lid for storing and a spoon for transferring

FAQ

The BEST Homemade Nutella Recipe Substitutions and Variations

• Hazelnuts: swap for toasted blanched almonds or cashews, same volume (1 1/2 cups). Almonds give a milder, slightly sweeter bite; cashews make it extra creamy. If you use store bought nut butter, start with about 1 to 1 1/4 cups and skip adding oil until you see the texture.
• Cocoa powder: replace with 2 oz (55 g) good quality milk or semisweet chocolate melted into the warm nut paste. Cut the oil by 1 tbsp since chocolate adds fat, and you get a smoother, less bitter spread.
• Powdered sugar: use 3 to 4 tbsp honey or maple syrup for a less processed sweetener, add slowly to taste and reduce oil by 1 tbsp because liquid loosens the spread; or grind 1/2 cup granulated sugar into powdered sugar in a blender if you want the same dry texture.
• Neutral oil: swap with light olive oil, grapeseed oil, or melted coconut oil, same amount. Note coconut oil will firm up in the fridge so the jar gets thicker, light olive adds a tiny fruity note.

Pro Tips

1. Work with the hazelnuts while theyre still warm — the oils release way faster and the paste forms much quicker, so dont wait till they cool completely or you will be blending forever.

2. Dont obsess over getting every skin off. Rub them in a towel or shake them in a jar to remove most, a few skins wont hurt and can even add a nice rustic texture.

3. Blend longer than you think. Scrape the bowl often, pulse to loosen chunks, then run steady until the mix goes glossy. If your machine gets hot give it short breaks so the motor doesnt overwork.

4. Tweak texture and flavor in small steps: add another tsp or two of oil or a tiny splash of hot water to loosen, use powdered milk for extra creaminess or melted chocolate for richness. Store at room temp for short use or in the fridge for longer, but bring it back to room temp before spreading its way easier.