Homemade Nutella

The One and I first went to Paris on December 30, 1993, to ring in the New Year. As a couple, we were barely three months old, so everything we did was met with our mutual smiles and contented, self-satisfied sighs. It was as if no other couple had ever taken a picture on the Pont Neuf, strolled through the Tuileries, scratched their heads over the surprisingly miniscule size of the Mona Lisa, or eaten a Nutella-filled crêpe in the street.

When the street cart crêpier tossed his chin out to us, his way of asking what kind of crêpe we wanted, I hesitated. Ever since seventh grade, when I began studying French, I’d dreamed about biting into a crêpe, à la the dogs in “Lady and The Tramp,” with The One. Not this One, mind you; in my imagination, it was a lady. (What can I say? My hormones hadn’t kicked in yet.) Still, to make this as perfect a moment as possible, as new lovers are wont to do, I had The One order a jambon et fromage and I chose au Nutella. We sat on the wall of the Seine passing the hefty ham and cheese crêpe back and forth. Then, being the gentleman I am, I passed the Nutella crêpe to The One so that he could have the first bite. I waited for that sigh, that beautiful sigh that no one else who was in love had ever sighed. And there it was. Then he handed it back to me and I took a bite. My sigh came fast. What have the French bewitched me with? I thought. What is this food of the gods?

If ignorance is bliss and love is blind, then falling in love in Paris makes you a blind idiot. I lived with that memory of Nutella, thinking it was some ancient French concoction, until we visited Rome years later and saw rows and rows of it in a supermarket. “It’s Italian?” I asked The One. “And it’s processed?” I felt duped by the Nutella corporation. It tricked my brain into pumping phenylethylamine through my body, making me think I was having a moment unlike any other experienced by man when I was nothing more than a puppet to sugar, modified palm oil, hazelnuts, cocoa, skimmed milk powder, whey powder, lecithin, and vanillin. As a silent protest, I have steadfastly refused to buy a jar of the stuff.

Then this recipe came along. I sniffed at it for a long time, still feeling the fitta di dolore, or stab of Italian pain. Getting a Vitamix is what finally got me to try homemade nutella. That machine could grind an entire bag of peanuts into the most amazing homemade peanut butter, so I was intrigued in terms of what it could do with hazelnuts and chocolate. I veered from the recipe as written, using 1 1/4 cups hazelnuts, grapeseed oil, 7 ounces milk chocolate, and 4 ounces 65% dark chocolate. The V-mix tore through the ingredients in no time, netting me 2 cups of the most nutty, lappable homemade Nutella I’d ever imagined. I felt redeemed. I had created a treat that was special, personal, and utterly unprocessed.

David's Homemade Nutella

This morning when I asked The One if he’d like crêpes with homemade Nutella, a subtle nod to our Parisian past, he just said, “Nah,” oblivious to the meaning of my request.

Wounded, I gave the remainder of the homemade Nutella to Annie, my assistant. Her son, Luca, is a Nutella fiend, and giving him a natural version of his favorite spoonful snacks wasn’t a half-bad idea. The next day Annie came in raving about how much Luca loved it–which is evident.

Messy LucaThe One, I have a new man in my life–and he might not remember our Nutella moment either, but he has a real excuse: he can barely count to three.

swirl

For some people, Nutella—a smooth chocolate-hazelnut spread found in the peanut butter aisle in most supermarkets—is a nostalgic childhood treat. But I didn’t taste it until college, when a friend who’d been living in Europe introduced me to it, so I may always think of it as a more sophisticated sweet. The stuff from the jar is pretty darn good, although the fabulous pastry chef Gale Gand taught me how to make it from scratch, and that’s now my favorite version. You can really taste the hazelnuts and feel some of their texture. I’ve been known to eat it with a spoon, as anyone else who’s honest will admit to doing.–Christie Matheson

LC Deliver Me From Temptation... Note

No longer can you consider yourself safe from temptation just because you mustered the wherewithal to walk on by the Nutella aisle at the grocery store. Nope. Temptation lurks in your very own pantry, every second of the day, with this made-from-scratch rendition. Should you succumb to the craving and find yourself standing at the counter, spoon in hand, not quite certain how to stop spooning it up, author Christie Matheson offers up a novel way to put the rest of it to use: perhaps the most lust-inducing frosting that cake has ever known. (That’s the frosting that you see in the bowl above. You can bet your sweet bejeebers we’re going to be licking that spatula.)

Homemade Nutella Recipe

  • Quick Glance
  • 20 M
  • 30 M
  • Makes about 2 cups

Ingredients

  • 1 cup hazelnuts
  • 12 ounces milk chocolate, chopped
  • 2 tablespoons mild vegetable oil, such as canola
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt, more or less depending upon your preference

Directions

  • 1. Preheat the oven to 350°F (176°C).
  • 2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you’re done. It’s okay—not to mention inevitable.) Let cool completely.
  • 3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.
  • 4. In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible–or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The resulting homemade Nutella will be thin and somewhat runny and maybe even a little warm but it will thicken as it cools. Scrape your homemade Nutella into a jar or other resealable container and let it cool to room temperature. Cover the container after snitching several spoonfuls. The Nutella will keep on the counter for up to 2 weeks. (Hah!)

Nutella Frosting Variation

  • Here’s what you do. Just grab your stand mixer and beat 1/2 cup of homemade Nutella, 3 tablespoons room-temperature butter, and 3/4 cup confectioners’ sugar until creamy. Jack up the speed to medium-high and slowly, slowly drizzle in 2 tablespoons heavy cream, beating just until smooth and fluffy and irresistible. Use immediately.
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Natalie Reebel

Jan 06, 2012

Before I saw this recipe, the idea of making my own Nutella never entered my mind. It looked so simple I had to give it try. The roasted nut aroma from the nuts while rubbing them together is heavenly. The skinning of the hazelnuts was straightforward, but did take a few minutes. The processing part of the recipe worked like a charm. At first I thought the straining aspect to be a bit redundant, but then as I strained the Nutella I noticed the little “sand” size pieces of nuts. The Nutella does profit texturally from the straining. My teenage son (who is a Nutella connoisseur) loved it. I don’t think I can go back to the store-bought version. This would be a fabulous gift presented in a little old-fashioned jar.

Testers Choice
Adrienne Lee

Jan 06, 2012

The flavor is great — not too sweet, strong chocolate taste. It does turn out a little more loose than a jarred Nutella. What’s nice is that you can select the type of milk chocolate you want to use. In this case, I used a European milk chocolate. In step three, the recipe said to make it as smooth as possible. My blend ended up more powdery, but I continued. The texture is just a little more sandy than a regular Nutella, but it’s not off-putting. If I were making this again, I might actually use a mix of chocolates — like a mix of dark and milk chocolate.

Testers Choice
Tracey G.

Jan 06, 2012

My son’s favorite TV commercial is the one where Nutella is billed as part of a healthy breakfast, and I must admit to digging into a jar of the stuff myself on occasion. Naturally, we had to give this recipe a try. It was quick and easy and the difference between jarred Nutella and homemade is significant. The hazelnut and chocolate flavors are so much more pronounced in the homemade version. If you have ever enjoyed Nutella, do yourself a favor and make this ASAP.

Testers Choice
Sofia Reino

Jan 06, 2012

Where do I start? Well the best way to explain is that we have three daughters plus extra visiting kids in this home, and this was 200% approved by all from age 3 to 43! WOW, so very easy to make and so very good. The final result is not as thick as the Nutella from a store-bought jar, but the taste is so much better. Right after making the first batch, we went on to repeating it and not doubling, but TRIPLING it and jarring it for Christmas gifts and, well, for the kids in this household.

Testers Choice
Dawn E.

Jan 06, 2012

Dawn E.] Hooray! This recipe is a huge hit in my household! Nutella rarely makes it into our house due to the ingredients in the store-bought version. But once again, a LC recipe allows me to score some serious bonus points in the culinary arena. Everyone loves this version, they didn't even want me to strain it, they liked it just as is. I only added 1/4 teaspoon salt yet it provided a great salty-sweet balance—just the right amount for us. I used a food processor to make this.

Testers Choice
Lori Widmeyer

Jan 06, 2012

The hardest part of this nutella recipe was finding the hazelnuts. I thought too much skin may be left on my hazelnuts, it was not a lot, but many of the nuts had a little skin still on them. I processed the spread until it was pretty smooth, and so I decided not to strain the mixture — I wanted the added texture, then realized I could strain one jar’s worth and leave the rest with bits. Next time, according to what I am using it for, will determine how much I strain. For the frosting I used strained, but to spread on bread (or homemade graham crackers) the added texture is nice. This is so much better than the jarred stuff, you will never buy it premade again.


Comments
Comments
  1. An Nguyen says:

    Uhm, thanks for ruining my new year resolution so soon? It’s okay, we all know so well that in one week’s time I’d be skipping breakfast, drinking Aperol cocktails for lunch and eat potato chips for dinner anyway. The Nutella frosting sounds amazing. Maybe I’ll make it as a dip for vegetables, being healthy and all.

  2. Dianne Jacob says:

    This is evil. Before I could pass on Nutella just by reading the ingredients list! No longer.

  3. Curt says:

    Believe it or not, I still haven’t tasted Nutella. My wife never gets it at the store because she doesn’t like hazelnut. I hear about it all the time since I started cooking and blogging. I guess I just need to man up and go buy it myself!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Curt, get thee to a grocery store NOW! But as others have indicated, the jarred version is really quite sweet. Why not just grab these ingredients and make your own?

    • Jackie Drake says:

      Curt: I have never tried Nutella, either. Sounded too sweet, so it never drew me as a spread for my toast. But the recipe above doesn’t sound too sweet, so I’m saving this one and trying it. Have you made it yet, if so how was it?

  4. Jamie says:

    I never even saw Nutella in the US. I had it in Israel when I was in high school and then not again until I had kids and lived in France. The jarred Nutella is too sweet for me so having a recipe to make it myself is perfect! It looks delicious!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      And it IS delicious, Jamie! Let us know what you think after you make it…

  5. Eunice says:

    Came across your blog through Flipboard…

    Yay! I love Nutella but have stayed away from it because of the processed stuff they put in it. Look forward to trying this.

    • Beth Price, LC Director of Recipe Testing says:

      Hi Eunice,

      I think that you will really enjoy the Nutella! Please let us know after you give it a whirl.

      Beth

  6. Karen says:

    Best Friday ever around here, had enormous success with a research problem at work and then ‘handmade nutella’ Wowza!!!!!

  7. Now THAT’s a Nutella I could get into. Even in a bath!

  8. Helene says:

    Let me share with you a nifty way to skin hazelnuts after they are toasted. Place them in a mesh bag that citrus is sold in (lemon, oranges and such) and rub the hazelnuts against each other over a sink. The skins will fall through the mesh, leaving the “naked” nuts in the bag. No messy towel clean up or nuts in separation to handle.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Looooooooooooooove that trick, Helene…almost as much as we loooooooooooove your blog. Many, many thanks!

  9. Sylvia says:

    Oh goodie – another temptation ;-) I will definitely try this, though I will have to use dark chocolate. I have a nasty dairy allergy so I have never tasted “real” Nutella – just lusted mournfully and walked sadly by. Since I already love hazelnuts, and of course chocolate, and this recipe does not call for the addition of powdered milk, as the store brand does, the hard part will be only making it occasionally! ;-)

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      So glad to hear you can indulge in this version of nutella, Sylvia…and yes, as often as you like!

  10. Susan says:

    The skinning of the nuts has kept me from making my own nutella…that and the gritty texture, but mostly the skinning. Thanks, Helene, for what sounds like the perfect way to skin a nut! (I learned why they use nuts as a natural brown stain from skinning walnuts..bye-bye, dish towel)

    • Cheoy Lee says:

      It is a pretty efficient way to skin the nuts but sadly my towel went the same way!

      • Renee Schettler Rossi, LC Editor-in-Chief says:

        Well, I suppose we can each reserve a terrible-looking towel for just this purpose…worth the sacrifice, no doubt!

    • kenzie king says:

      I bypassed the towel all together and just put a small handful in my hands and rubbed them against each other over the sink letting the skins fall. No ruined towel and just as effective.

      • Rachel Kaufman says:

        Kenzie, awesome! Thanks for the helpful tip – although some chefs (ahem, myself included) might be too clumsy to do this without sending the nuts down the drain too :)

        • Jyll says:

          Raising my hand as one who would have more nuts in the drain than available for the recipe

          • Renee Schettler Rossi says:

            Heh. I’d be right there with you, Jyll. I’ll be using a towel to rid the nuts of their skins—and not over the sink!

  11. lisbet diemer says:

    ok, I take one part hazelnuts, same oven setting and rubbing thing as above. then I take the same amount of honey and chopped chocolate, add them to the food processor, put the hot nuts into it and give it a good go. the hot nuts make everything come together into at paste. thin it with water if it’s too thick. enjoy. it’s not to sweet and very chocolate/nut tasting. best regards from copenhagen.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Love the way you’re thinking, lisbet. Love it. Many thanks for sharing…

  12. Beastie says:

    Hey, this one is a great and cool homemade Nutella. Followed all steps and ingredients. One small remark. After the total cool down to room temperature (19° C | 66°F) it went too thick, I almost need a knife to get a piece. That’s not a cream anymore. I need to put in microwave for 10 seconds, before I serve to the kids to top to the pancake…despite this compound question (too fast became rigid) I love this recipe :) Cheers from Budapest.

    • Sofia says:

      Beastie, I was trying to think of what the reasons may be. I have done this recipe quite a few times already and here are some of my thoughts that may help you, as I did not have that problem at all, even when using JUST dark chocolate. Now I wonder, as you are from Bucarest if somehow the ingredients may differ. The first thing that comes to mind is the cooking chocolate we get back home in Portugal is MUCH denser and less “oily” type than the one here in the States. I wonder if you can just add a bit more oil? Might that make a difference? Another thing from previous experience, when hazelnuts are older they tend to be drier. Hope this helps and let us know if any of these thoughts may help you.

      • Beastie says:

        Dear Sofia,appreciate your kind comment. One thing to point out, I am from BUDAPEST (Hungary) and not from Bucarest, but that’s a typical mistake, so I do not really mind :)

        I used simple milk chocolate I can purchase in shops. I went for quality bites, like cocoa content is at least 30 %. This one is simple for regular eating, not specially for cooking. Adding more oil ( I used : sunflower oil) could be a possibility. And ok, these hazelnuts were some leftovers since couple months, were waiting for this great recipe. Thanks for your thoughts.

        • Sofia says:

          Oh dear I am so very sorry. I DID read Budapest yet wrote Bucarest. I do know they are very different and I fully apologize for such. Well I DO hope you will try the recipe again and let us all know how it comes out and what you have changed.

  13. C says:

    I love love love this, I love nutella, however, my husband is allergic to coconut, and palm oil which is in nutella, there are so many good recipes for it that I want to try, but I usually get stuck with something the whole family can enjoy, which, therefore, results in me getting a small jar and a spoon, lol. With this recipe, I can make it without the palm oil! Thank you thank you thank you!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      C, you are so welcome. We love to hear stories such as this. Love it. So appreciate you letting us know…

  14. Whoa, another Schettler is into Nutella-making! Sweet. :-)
    My dad’s hometown was Breda, Iowa — where’s your family from, Renee?
    Cheers, -Sunny

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Sunny! Must run in our genes! I wonder if we’re cousins, as I’m from Iowa, too…

  15. P.S. Thanks for posting this — we’re keen Nutella Day observers here in Cambridge, MA.

  16. Laurie says:

    I loved making this homemade Nutella, but it ended up being too salty. We used unsalted nuts, so I’m not sure where we went wrong. Anyone else have this issue?

    • David Leite says:

      Laurie, I’m so sorry it turned out salty. If you used unsalted nuts, the only other option is the salt itself. Did you use the correct amount? Three-quarter teaspoon, not tablespoon? What kind did you use?

  17. Visitor says:

    Mine Nutella also came out too salty. I added more powerdered sugar to cover the salt and ended up with the texture of frosting of course. I think if the salt was only 1/4 tsp,it would taste much better. The texture and taste less the salt were great.

  18. Laurie says:

    Yup. Definitely put in 3/4 teaspoon, not tablespoon. I used iodized salt, which is what I usually use in baking. I’ll try it again. I loved the flavor. It was much more dynamic than the jarred nutella. I would describe it as first chocolate, then hazelnut, and afterwards, salt.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      We’ll try it again, too, Laurie. I admit, I like to use coarse sea salt so I get a lovely nubbin of salt here and there, but as a result I think overall mine would be less salty than usual given that the chunks of salt take up a lot of space in the measuring spoon…

      • Climbr says:

        Superb recipe. I only added in a few pinches of salt. The taste is way better than the original.

        • Renee Schettler Rossi, LC Editor-in-Chief says:

          Music to our ears, Climbr. Many thanks for letting us know. Look forward to hearing what you make next…

  19. Donatella says:

    I used to own a frozen custard shop. Our signature flavor was chocolate hazelnut, made with an Italian brand of unsweetened nutella (just bitter chocolate and hazelnuts made into a paste). People would come in and try that for the first time and literally swoon. Their eyes would roll back in their heads…they would proclaim it better than sex. I’m sorry I rented such a large store, the rent was just too much there for me to continue. I may yet try again with a smaller, less expensive location though. I really miss seeing that reaction in people :)

    • David Leite says:

      Donatella, you had me at “better than sex.” You owe it to your customers (and me!) to re-open a smaller store where you can pimp out that delicious treat….

      • Donatella says:

        LOL, David. I’ve been having fun today working my way thru your lovely blog and delicious looking recipes.

        To be honest, there were some people, who when their partner(?) would say, “This is better than sex!” would respond, “Well, you must be doin’ it wrong!” But we definitely had a loyal contingent of chocolate hazelnut frozen custard addicts.

        I’m not sure I’m up to another go at it or not, but as I told friends, I made lots of mistakes. Next time, I’ll at least make new ones!

        Cheers!

        • David Leite says:

          Donatella, what is life if not a chance to do things over and over again until we get it right? And chocolate-hazelnut ice cream is a mistake worth repeating!

  20. belle says:

    Question…how would you go about ‘straining’ the homemade Nutella???

    • Beth Price, LC Director of Recipe Testing says:

      Hi Belle, several of our testers loved the consistency and never strained the mixture. Another tester, Natalie, used a mesh strainer. She preferred the strained version as it removed the small pieces of nuts. I think that you will love it- strained or not!

  21. Naz says:

    Hi, I made this with exact precise measurements, although it was nice and runny when warm, once it cooled it became hard and unspreadable. Any ideas why?

    • Beth Price, LC Director of Recipe Testing says:

      Hi Naz,

      One of our testers, Sofia, made this homemade Nutella recipe numerous times (and loved every batch!). She replied to a comment from another reader that had a similar problem and suggested that it might be due to the age of the nuts. Were your hazelnuts fresh? If you get a chance, read through her comments. She gives a couple of tips that might help. Thanks for reaching out to us.

  22. Julia says:

    I followed this Nutella recipe to the letter (although I skipped straining) and was disappointed by the taste. I taste only chocolate in mine; I’m not sure anyone will know there are hazelnuts in this unless I tell them. Also, it is a little too runny, even after cooling. While that doesn’t bother me much, I would guess that reducing the amount of chocolate next time will help with both problems.

    • Beth Price, LC Director of Recipe Testing says:

      Hi Julia,

      I spoke with Sofia, one of our testers, and this is what she had to say; “After making the homemade Nutella recipe numerous times I have noticed that the type of chocolate used, the type of hazelnuts and how old they are makes a difference. What is the most perplexing thing about your comment is the fact that it came out too runny as truthfully if anything mine usually comes out more dense. In terms of the taste, I must admit I like more of a hazelnut flavor too, therefore I have added 1/2 cup more hazelnuts. Now here are a few questions: Did you use milk or semi-sweet chocolate (with milk chocolate you will have a sweeter and less chocolatey flavor then semi-sweet)? For how long did you toast the hazelnuts? After toasting them could you feel a bit of oil in them (if not they could have been older)? What type of oil did you use? I have noticed that the differences in oil can also make a difference. Perhaps the best advice I can give you is as you make it keep on adjusting the amounts to your liking and try placing it in the fridge for a few hours to see if it becomes less runny. I did notice when I make it that it took a while to get denser. Hope all these comments help. Also, if you would like to let me know the exact brands you used, I can try to duplicate it and see what happens, as with two daughters I make this quite often.”

  23. Vincent says:

    Quick question: would it be possible to use Splenda to make this homemade Nutella or is the icing sugar a must? Three tablespoons is not that much, but still, I’m curious about that.

    Thx!

    • Beth Price, LC Director of Recipe Testing says:

      Hi Vincent, I asked Sofia, one of our testers who is nuts for nutella, and she suggested using Stevia as it melds well with the chocolate without adding those pesky sugar calories.

      • Sofia R. says:

        Hello Vincent,
        I finally tried it with Stevia and there was no difference in taste whatsoever! So from now on will always use Stevia. Hope this helps.

  24. Anna says:

    Is there a particular reason why the directions specify cooling the melted chocolate before adding to the hazelnut paste? Also, having made this Nutella recipe twice now (so tasty and such a good informal gift!), I’ve had a difficult time blending the hazelnuts into a paste without the added moisture of the chocolate; they stick to the sides of the blender without continuing to hit the blade. To remedy this, I’ve been blending them as much as I could, but then adding the chocolate and blending into the final product. Do you have any other recommendations?

    • Beth Price, LC Director of Recipe Testing says:

      Hi Anna, I asked Sofia, our official Nutella maker and question queen, her thoughts on your query. This is what she had to say: “In terms of the hazelnuts sticking to the side of the blender, I think it may be because a blender may not be the best tool. I have always made it in a food processor. Another thought, even though it would take longer, would be to grind them in a coffee grinder then mix it in the blender. When the nuts are drier there will be less oil coming from them, so adding a bit more oil will do the trick.”

      • Anna says:

        Thank you so much for the reply! I tried adding oil to the Nutella recently and it worked out quite nicely. I really appreciate the advice.

        • Beth Price, LC Director of Recipe Testing says:

          Wonderful, Anna! Please let us know how you use your nutella- crepes, spread on toast, nestled inside a buttery croissant?

  25. Testers Choice says:

    A “cup” of hazelnuts? What is that in grams or mils exactly?

    • Beth Price, LC Director of Recipe Testing says:

      Hi Anonymous, according to the USDA website, a cup of whole hazelnuts is equivalent to 135 grams. Hope this helps!

  26. Frank says:

    Out of every food blog post that I have read in the last few months, I can honestly say… without even having tried it… that this is now in my official ‘top five recipes of all time’ list! I don’t know why it never occurred to me that you could make it yourself. Probably my innate laziness and also a brand loyalty that dates back to my childhood. Nutella, to me, could solve the problems of the world instantly, and even now, it’ll take the edge of most ‘bad’ days… but the one thing that cooking has taught me is that, with a bit of inspiration, taking fresh ingredients and making things yourself from scratch will always outshine a factory product. So, I’m sorry, Mr Nutella, but I’m afraid you’ve lost a loyal customer… and you can send your letter of complaint straight to these guys. Cheers!!

    • David Leite says:

      Wow, Frank! So glad you like the recipe–like it enough that you’re giving up the original. My shoulders are wide, sir, so I can bear the burden of the Nutella Corporation’s backlash over losing a customer to us!

  27. RisaG says:

    I am not a milk chocolate fan. Could it be made with dark chocolate? If so, do I omit the cocoa or add more sugar?

    • Beth Price, LC Director of Recipe Testing says:

      Hi Risa, several of out testers used dark chocolate. They just added a bit more sugar to taste, and another taste, and another taste…

  28. Mary says:

    This is such a wonderful idea, making one’s own Nutella! Looks so yummy and so easy to make! My family will love this!

  29. Steph says:

    Great recipe! This is going to be my “food present” for friends and family this Christmas. However, I can’t seem to find anywhere what quantity it makes? I’ll need to scope out this project in bulk I think :)

    • Renee Schettler Rossi says:

      Never a bad thing to make Nutella in bulk quantity, Steph! If you look toward the top of this page, just below the photo and above the recipe, you’ll see that it makes about 2 cups. Hardly enough to get you and your family through a single day, I dare say…!

  30. Jindy says:

    I hate the hassle of getting the skins off of hazelnuts, so I order them online. Nutsonline sells blanched hazelnuts, that have no skins. I would still roast them, though.

  31. Nina says:

    I just tried your recipe and it’s delicious. Even my husband approved and he was reared on Nutella in France. We didn’t have any Nutella in the house and instead of buying more I thought, why not make it. I also just wanted a “healthier” version and now I found it as I can adjust the ingredients. One thing I want to share and I am not sure if anyone has posted it before, but I used a coffee grinder for the nuts. My food processor isn’t great so I thought I try the coffee bean grinder. It does an excellent job in making a smooth hazelnut paste. I didn’t need to strain it. Just thought I’d put it out there.

    • Renee Schettler Rossi says:

      Nina, terrific! And I’m quite grateful that you did share that tip, it’s a clever one. Here’s to many more batches of Nutella….

  32. Emily says:

    Has anyone tried making this with semisweet or bittersweet chocolate? Is milk chocolate essential for some reason?

    • Beth Price, LC Director of Recipe Testing says:

      Hi Emily, milk chocolate adds a bit more sugar and fat. We had several testers that used chocolate with a higher percentage of cacao and they loved it. You might find though that it needs a touch of sugar or oil, a taste test will let you know for sure.

  33. Sarah says:

    I tried making this and although it tasted delicious, I also had the problem of it being too thick – almost completely solid in fact. I didn’t have any canola oil on hand so I used olive oil instead. Also, I could only find hazelnuts that were already roasted, so I wonder if being roasted and then sitting on the store shelf for a while also made them drier? Anyways, I would love to make this to give to friends for Christmas this year, so would I be able to make it runnier by just adding more oil? Perhaps I will try canola next time too. Thanks for a great recipe!

    • Beth Price, LC Director of Recipe Testing says:

      Hi Sarah, the age of your nuts will make a difference as they get drier as they age. Try it with a fresher nut, I bet you’ll be surprised.

  34. Paula says:

    Hello!

    I like to ask a question:

    “3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.”

    I don’t understand why I would melt the chocolate firsthand, when it needs to cool completely after melting.

    Does “cool completely” equal turning solid after melting?

    Thank you for explaning this step!

    • David Leite says:

      Hi, Paula. That’s a good question. Let me clear it up. Cooling completely means the chocolate is no longer warm but still liquid. The chocolate would need some sort of chilling to return to a solid state. Hope this helps.

  35. Diane says:

    Could you double the batch and put half in fridge till ready to use?

    • Renee Schettler Rossi says:

      Diane, by “ready to use” do you mean until you’ve lick the other half slowly from the spoon…? My only hesitation regarding doubling the batch of Nutella in lieu of making two separate batches would be the capacity of your food processor. Has anyone else doubled a batch? What size processor do you have? And Diane, if you try it, kindly let us know how it goes….

  36. Natalya H says:

    Would it be possible to use coconut oil instead of canola?

    • Renee Schettler Rossi says:

      Natalya H, I think that’s a swell question. We haven’t tried that substitution, so I’m hesitant to give you an unqualified yes. But I actually think it would work exceptionally well in terms of both taste and texture. Your resulting spread may be a tad thicker than usual, but given that the amount of oil required is so small, I can’t imagine it will make an appreciable difference. Let us know if you try it, please…

      • Natalya H says:

        I finally made it this morning (never thought it would be so hard to get my hands on some hazelnuts!). The coconut oil worked just fine. My coconut oil was in liquid form as my kitchen was extra toasty, but this made it really easy to incorporate. The Nutella is room temperature and is very spreadable, just slightly softer than the store-bought stuff. And…oh, my goodness!! This stuff is sooooo good! I licked the bowl clean (and the spoon, and the strainer, etc.). Thank you so much for sharing this recipe.

        • Renee Schettler Rossi says:

          Our pleasure, Natalya H! And I can see how the sweetness of coconut oil would be insanely perfect in this recipe. Going to try my next batch that way, so thank YOU!

      • Paula says:

        Coconut oil works well! I made this doubled six times for Christmas and it was great everytime!!!

  37. Karen Major says:

    I wish quantities of nuts could be in ounces instead of cups. About how many ounces would 1 cup be?

  38. Sandy says:

    Wow, this is sooooo good. I used semisweet chips instead of milk chocolate (we don’t eat dairy) and 1 less tbsp sugar. It tastes just like Nutella! I’ve missed Nutella so much because I can’t have the packaged stuff because of the milk in the ingredients. Next time I might cut back on the sugar some more but otherwise, this recipe is a keeper!

    • Renee Schettler Rossi says:

      Woohoo, Sandy! Love to hear that. And yes, this is one of those recipes that is eminently adaptable to personal preferences and needs…thankfully so!

  39. Serioux says:

    Looks yummy!

  40. Joylan D'Souza says:

    Hi, can you use any other nut, no hazelnuts in Bombay, so how about walnuts or cashew nuts, what do you think? Really want to try this.

    • Renee Schettler Rossi says:

      Hello, Joylan! I can certainly understand your angst to make this! We haven’t tried this with any nut other than hazelnuts, so we can’t say with certainty whether it will work or not. If you were going to use a different nut, I would use cashew or almond, although it’s going to have a different taste and texture than proper Nutella. Let’s see if anyone else has tried this with anything other than hazelnuts…? And Joylan, if you do make this, please let us know how your experience goes….

    • Sister Janet Strong er. dio says:

      I have used both almond, and pecan (because I love pecans!!!) and they both turned out great. The pecans you need to salt before you toast them, otherwise they are too sweet with all the chocolate, or you could use dark chocolate with the pecans.

      • Renee Schettler Rossi says:

        Sister Janet Strong, we’re so grateful you took the time to share your experience with this recipe, not to mention your terrific tips, thank you!

  41. aurumgirl says:

    You can actually make this much healthier all around if you leave canola out of it and just use hazelnut oil. You can get a very pure hazelnut oil from many French producers, it’s usually sold in gourmet or very good health food stores. It’s costlier, but the taste is worth it. Also remember, the quality of the chocolate you use makes all the difference in the world. Don’t scrimp there, either.

    • Renee Schettler Rossi says:

      Lovely advice, aurumgirl. I’ve only used hazelnut oil once, but as I recall, the flavor wasn’t as overt as I’d expected, although this may depend upon the producer. I’m wondering, it won’t overwhelm the chocolate, will it? Probably not if it’s quality chocolate….

  42. This recipe sounds great, I can’t wait to make it! I’m not sure I quite understand step 3 though… do you mean melting the chocolate in a double boiler, mixing it with the water or just holding it above the simmering water?

    • Renee Schettler Rossi says:

      In a double boiler, Natalie. Or if you don’t have one of those, in a heatproof bowl that you rest in a pot so that the bottom of the bowl is just above, but not touching, the simmering water.

  43. Joylan D'Souza says:

    Renee, I tried it with cashews and it came out super, texture very smooth, taste fabulous, my children love it. Made Nutella pinwheel cookies with it. Droooool, they’re almost gone!!!

  44. sounds good until the canola oil!

    • Renee Schettler Rossi says:

      Rita, I, too, avoid canola oil. For this Nutella recipe you could easily substitute a different mild vegetable oil, say grapeseed or avocado or sunflower or even a very mild tasting olive oil…

  45. bonnie says:

    I’ve been wanting to try this recipe for years now, and I’m glad I finally did! I was just thinking to myself I should pick up some Nutella at Costco next time I go…then I remembered this little gem.

    Make it!!! The mesh bag worked like a charm to remove hazelnut skins and I used my trusty Vitamix to make it very similar in texture to the store-bought kind. I used 9 oz milk chocolate (sharffenberger) and 4 oz dark (Newman’s Organics).

    Wow, my kids loved it! Would make great gifts to friends as a nice random gift.

    • Renee Schettler Rossi says:

      Bonnie, we need more friends like you in our lives! What a lovely thing to make and gift for seemingly no reason at all. And swell thinking on the Vitamix, bet that texture was silken as can be….

  46. Corinne says:

    This looks amazing. Has anyone tried it with dark chocolate instead to make it dairy-free?

    • Beth Price says:

      Hi Corinne, one of our testers made it with dark chocolate. Have a look at the comments and let us know if you have any questions.

  47. loly says:

    Please don’t call nutella this hazelnut cream. it’s good but i’m italian and nutella represents my childhood. Bread and nutella forever… i love it… i know it’s not healthy but i’m nutella addicted!!! I’ve tried many substitutes but nutella is nutella! However this recipe is yummy!! Good idea!:)

    • David Leite says:

      loly, a rose by any other name would smell as sweet. Well, you get my drift. Don’t know what else to call a hazelnut-milk-chocolate spread but Nutella! And best of all, no lecithin, soy or artificial vanilla.

  48. My sweet tooth fairy! Must try this recipe straight away. Beautiful. Just like romance in Paris.

  49. Cassandra Burnett says:

    I haven’t yet made this recipe, although I already have plans to do so for Christmas presents this year from the comments alone! What I wanted to say, however, was that it is refreshing to see a blog wherein the moderators take the time, nay CARE, to respond to each and every comment. I am literally at a loss for words :o)

    • David Leite says:

      Cassandra, we have a policy here: “No comment left behind.” We try our damndest to answer each and every comment–sometimes offline, mostly online. And it is indeed us, not some intern acting as us. So, with a bow of my head, thank you for noticing.

  50. Karel ter Kuile says:

    I’ve just made this recipe. The smell of the roast hazelnuts is absolutely intoxicating and I’m glad I doubled the recipe; double the smell. I now have about 3 400g jars. One I will take along shortly as a gift for our hosts this evening, one I will open tomorrow morning and treat my children and myself but what to do with the third jar. Hmmmmmmm.

    • Renee Schettler Rossi says:

      Hah! Love it! What to do, indeed…

    • Beth Price says:

      Hide it, Karel ted Kulle! Maybe in your closet along with a big spoon. Trust me, you will want a jar all to yourself.

    • Karel ter Kuile says:

      Just tasted it; sublime! You’re right Beth, from now on, they are mine, all mine! Thank you so much Leite’s for the recipe. I will definitely make it again and if I ever can do from here in The Netherlands for you, just drop me a line.

      There were three things that I’ve changed. First, instead of some neutral vegetable oil, I used roasted hazelnut oil. It was standing there on the shelf anyway and I thought it made sense. Second, I left out the sugar since I am not to keen on anything overly sweet and it worked for me. And third, I used real vanilla, scraped from a pod.

      I’m considering to make one more change and that’s to change the hazelnut/chocolate ratio in favour of the hazelnuts. That will make it a little more expensive, but hey, you only live once.

      I remember reading somewhere that Nutella was originally a chocolate spread and that after the WWII, when chocolate was scarce in Italy, the Nutella factory owner added some of the local Piedmontese hazelnuts to the paste because they were way cheaper than chocolate. How things have changed!

      • Beth Price says:

        Thanks for such for all your kind words and suggestions! Hope you have that jar well hidden in your closet…

  51. Christine K.rause says:

    Thank you so much for posting a recipe for homemade Nutella! When I was 8-10 years old, my family lived in Rome, Italy, and I have fond memories of afternoon snacks of a little Nutella spread on bakery-fresh Italian bread.

    I encouraged my son to try some, but to our mutual disappointment, it was waaaay to sweet!.

    When I made your recipe, I added 1 tablespoon of cocoa, and combined 11 oz milk chocolate and 1 oz 60% cacao chocolate. Yum! We both loved that homemade Nutella! Now I have something to send to him in my care packages to his college dorm!

    I also peeled the hazelnuts by boiling them in a solution of 2 cups boiling water and 3 tablespoons of baking soda, a method described in a recipe for hazelnut biscotti in “Baking with Julia,” in which she mentions Alice Medrich first taught her. After 3 minutes, you remove a “test nut,” dunk it in a large bowl of ice water, and if the skin peels off easily, then you dump the rest of the hazelnuts in the ice water. If the “test nut” does not peel easily, then test another hazelnut every 2 minutes until it peels easily.

    • David Leite says:

      Christine, you’re more than welcome. It’s what I do. And thank you for the additional information. It’s comments like yours that make perusing LC that much more enjoyable for readers.

  52. Alix says:

    My nutella turned hard that night ? Do you know why ?

    • Beth Price says:

      Hi Alix, older nuts tend to dry out and create a thicker nutella. You also might want to try a chocolate with a higher fat content.

  53. Bjanka says:

    I have been looking for a palm oil free hazelnut spread in stores for over a year with no luck, so naturally when I saw this I knew I had to make it. A word of warning though – make sure the chocolate you use does not contain palm oil – otherwise it defeats the purpose of trying to make a palm oil free spread.

    Also, I would leave out the salt in its entirety, because there is nothing in the recipe that is water-based and thus the salt literally cannot dissolve. This results in the salt remaining granular (undissolved), which ‘surprises’ you a little when it contacts the saliva in your mouth.

    Otherwise – this is a recipe from heaven!

  54. FMN says:

    The problem here is ‘canola oil’ is grown on land that previously was primordial forest that today has been decimated, together with its wildlife and habitat too. There’s also risk it could be GMO canola oil. Not to mention canola requires 5~10 more lands to produce same yield with oil palm.

    • Renee Schettler Rossi says:

      FMN, I share your concerns about GMOS. If you prefer not to use canola oil, any mild-tasting vegetable or fruit oil will work just fine in this recipe.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail