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 Rossi

A bowl of homemade nutella with a spoon resting in it

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

Homemade Nutella

4.60 / 30 votes
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.
David Leite
Servings32 servings | 2 cups
Calories88 kcal
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes


  • 1 cup hazelnuts
  • 12 ounces milk chocolate, chopped
  • 2 tablespoons mild vegetable oil or coconut oil
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt, or to taste


  • 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.)



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.
Cake Simple

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Cake Simple

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Serving: 1 tablespoonCalories: 88 kcalCarbohydrates: 8 gProtein: 1 gFat: 7 gSaturated Fat: 3 gMonounsaturated Fat: 3 gSodium: 56 mgFiber: 1 gSugar: 6 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2011 Christie Matheson. Photos © 2011 David Leite. All rights reserved.

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.

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 homemade Nutella a try. It was quick and easy and the difference between jarred Nutella and homemade Nutella 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.

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 homemade Nutella 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.

Hooray! This homemade Nutella 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.

UPDATE: I’ve made this recipe about 5 or 6 times and I just made a couple of great discoveries when making my latest batch. First, Dry Roasted Unsalted Hazelnuts from Trader Joe’s! I picked up a bag from my local store and guess what? I had homemade Nutella in minutes without the wait of roasting the hazelnuts myself. The flavor was just as good as the home-roasted hazelnut version, if not better. The dry-roasted nuts also surprised me in that they ground up so finely in the food processor that there were no detectable hazelnut pieces—it was as smooth as store-bought Nutella without the extra step of straining (even though I never did strain the other version because my family loved the textural bits of hazlenuts). I even left the skins on and again the skins were not detectable at all in the finished product! I love the smooth version, so from now on it is dry-roasted hazlenuts for me. I also substituted coconut oil instead of canola and loved the flavor all the more.

The hardest part of this homemade Nutella recipe was finding the hazelnuts. This is so much better than the jarred stuff, you will never buy it premade again.

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.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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  1. 3 stars
    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.

  2. 5 stars
    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.

  3. 5 stars
    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.