Homemade Nutella

Nutella, the popular chocolate-hazelnut spread from Italy, is dangerously easy to make with this homemade recipe. Just dump cocoa, chocolate, hazelnuts, and sugar in a blender and whir. Then spread on everything.

A glass mixing bowl filled with homemade nutella and a spatula rests inside the bowl

With this homemade Nutella, 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. Lord, deliver us from temptation. And while we’re quite content to simply consume it by the spoonful, if you have the patience to wait just a couple minutes longer, you can also make Nutella frosting to slather on brownies and cakes and whatever else you fancy. You’ll learn how to make that simple fix in the how-to beneath the recipe.–Renee Schettler

A bowl of homemade nutella with a spoon resting in it

Video: How to Make Homemade Nutella

Homemade Nutella

  • Quick Glance
  • (24)
  • 20 M
  • 30 M
  • Makes 32 (1-tbsp) servings | 2 cups
4.6/5 - 24 reviews
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Crank the oven to 350°F (176°C).

Spread the hazelnuts on a rimmed baking sheet in a single layer and toast them in the oven until they’ve browned a little and the skins are blistered a bit, about 12 minutes.

Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as many of the loose skins as possible. (Some skin will inevitably cling to the nuts. It’s okay. Doesn’t have to be perfect.) Let cool completely.

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

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 you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. Keep in mind that 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 and keep on the counter at room temperature for up to 2 weeks. (Hah! In theory, anyways.) Originally posted January 6, 2012.

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    How To Make Nutella Frosting

    • Here’s what you do to make Nutella frosting. (Yes, Nutella frosting.) Just grab your stand mixer and beat 1/2 cup homemade Nutella, 3 tablespoons room-temperature butter, and 3/4 cup confectioners’ sugar until creamy. Crank up the speed to medium-high and slowly, slowly drizzle in 2 tablespoons heavy cream, beating just until smooth and fluffy and irresistible. Immediately slather it over cake or cupcakes. Don’t forget to lick the beaters and the spatula.

    Recipe Testers' Reviews

    Before I saw this homemade Nutella recipe, the idea of making my own had never entered my mind. It looked so simple I had to give it try. My teenage son (who is a Nutella connoisseur) loved it. I don’t think I can go back to the store-bought version.

    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.

    This would be a fabulous gift presented in a little old-fashioned jar.

    The flavor of this homemade Nutella is great—not too sweet and a strong chocolate taste.

    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. The texture is just a little more sandy than a regular Nutella, but it’s not offputting. If I were making this again, I might actually use a mix of chocolates—like a mix of dark and milk chocolate.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. Thanks Angie, I am going to experiment, one of the things I love about cooking! And if there are a few versions that don’t work before I hit on success, I mean, oh well, it’s chocolate! It’ll get eaten, no worries. 🙂

      1. I like the way you’re thinking, Roland! Do let us know if you stumble across any revelations.

    2. Hi there, I just made this and it turned out beautifully. I let it cool on the counter, and a few hours later, it hardened, like a rock! How can I salvage this since the ingredients were so pricey! I used the exact amount of ingredients.

      1. Ann, the simplest way to loosen the nutella is to place the jar in a bowl of very hot water. Alternatively, you could use a hot knife to help spread the nutella or even microwave a small portion for 10 seconds or so. What kind of chocolate did you use?

        1. I had the exact same thing happen. I used 70% chocolate chips. I wondered if for some reason it was the lecithin in the chips?

          1. That’s an interesting idea, Roland, although lecithin typically helps to prevent chocolate from seizing. Although who knows what interactions might occur when everything is heated and blended. 70% is a pretty high cocoa content, so you may need a little more oil if you try again. In the meantime, a hot water bath or a spin through the microwave should help to soften it.

            1. Thanks Angie, it sounds like what you’re saying is that milk chocolate has a lower cocoa content making it more pliable when mixed with the other ingredients? I looked up the difference, and if my research is correct, commercial milk chocolate only has 10-20% cocoa, while craft milk chocolate can have up to 55%. So, the higher the cocoa content in the chocolate used, the stiffer the results unless something else is added to compensate? What might that be for dark chocolate? Milk? Oil?

            2. Roland, I’m definitely not an expert on anything chocolate (besides eating it!), and I know that others have had success making this with dark chocolate, so I don’t know if the cocoa content impacts it, but I suspect the other ingredients that you point out (milk and oil) that are in a milk chocolate may make the finished product more pliable. So adding more oil to a dark chocolate version may help. The other issue which is unrelated to the chocolate, could be the hazelnuts. I don’t know why, but occasionally we have had readers comment on other recipes when making a hazelnut paste that it ends up very dry and crumbly as opposed to smooth and creamy. I don’t know if this is a result of using “older” hazelnuts that are more dry, or a particular variety, but it could be part of the problem.

    3. I print out recipes constantly since I run out of ideas. Of all the recipes yours was the funniest Ive ever viewed. So cute and catchy. Thx for the entertainment.

    4. I made a double batch thinking it would last a while, but it was gone before 24 hours. Hence no picture. Definitely going to make again, but this time hide some for me.

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