Friends, we just took snack time to the next level. Several of you requested a recipe for homemade Nutella before the holidays as a potential edible gift option. While I loved the idea, it got pushed to the back burner in favor of other recipes. This was at least in part due to the fact that I have not always been head over heels for the store-bought version. I remember well the first time I tried it after hearing sooo much hype from others and just thinking, “Really? This is what they rave about?” Sure, it was good in small amounts but to me, it was overly sweet and just not all it was cracked up to be.


It’s the same old refrain and sometimes I really do feel like a broken record but truly, the homemade version is far, far better than the original. It is much less sweet and the roasted hazelnuts really deepen the flavor. I think this would be a perfect treat for gifting around Valentine’s day whether to significant others, friends, or coworkers. (Also, if I were going to gift it for V day, I would absolutely include a few adorable “Spread the Love” knives from Sucre Shop.) Props to you if you share it – I find it surprisingly difficult to part with.

Ingredients

  • 2 cups (8 oz.) hazelnuts
  • 1 cup confectioners’ sugar
  • 1/3 cup cocoa powder (Dutch-processed or unsweetened will work)
  • 2 tbsp. hazelnut oil
  • 1 tsp. vanilla extract
  • Pinch of coarse salt

Directions

  • 01

    Place an oven rack in the upper-middle position and preheat the oven to 375˚ F. Place the hazelnuts in a single layer on a rimmed baking sheet.

  • 02

    Roast until well browned and fragrant, about 12-15 minutes, rotating the pan halfway through the baking time.

  • 03

    Lay a clean kitchen towel out on the counter. Pour the roasted hazelnuts onto one half of the towel. Fold the other half over and fold the edges under, creating a sort of envelope. Let stand 5-10 minutes, allowing the steam inside the towel to loosen the skins of the nuts. Once the skins have had time to loosen, gently roll the nuts around while still inside the towel envelope. The skins should come off easily and stick to the towel. A few spots here and there may stick on – it’s okay.

  • 04

    Transfer the peeled hazelnuts to a food processor. Process until a smooth paste has formed, about 5 minutes. Scrape down the sides of the bowl as needed.

  • 05

    Add the confectioners’ sugar, cocoa powder, hazelnut oil, vanilla and salt to the bowl with the hazelnut paste.

  • 06

    Process until fully blended and the mixture becomes glossy, about 2-3 minutes, scraping down the sides of the bowl as needed.

  • 07

    Transfer the mixture to a jar with a tight fitting lid. Store at room temp or refrigerate (up to 1 month.)

https://farm8.staticflickr.com/7470/16071773170_d876867fee_z_d.jpg
  • Hm…. this looks delicious. My husband is obsessed with nutshell and definitely will appreciate this recipe!

  • So excited with this! Store bought nutella is kind of icky. With you! Going to make this with my wife.

  • I’ve always wanted to make my own Nutella!! Definitely need to try this.

  • Yum! I couldn’t believe the difference in flavour when I first made homemade nutella – SO much better! And you can put much less sugar in too, when the real thing is like 70% sugar. More nuts and less sugar – it’s practically a health food!

  • Jessica Hinson

    This is going to be dangerous….

  • Angela

    I do like the store bought stuff and I do not like overly sweet things. I think for me it is just the whole nostalgia of it. It takes me back to banana and Nutella crepes from the little cart vendor by Notre Dame in Paris. I will have to make this though to compare as now I’m curious! :-)

  • The Nutella version for the US is apparently different from ours, especially in consistency. I’m not a great fan of Nutella on its own, but prefer to pair it up with tigelle, piadina, or bread in general. Homemade versions are phenomenal!

  • This sounds amazing. I don’t mind the store bought stuff but this would have to be better.

  • Karen @ The Food Charlatan

    Ah, roasted hazelnuts. Heaven.

  • Jen

    Thanks for posting this! I also don’t really like the store bought stuff (although your Nutella fudge is great!) Where would I find hazelnut oil though? I’ve never even heard of it before?

  • Grazie!! I’ve been wanting to make some desserts with Nutella but making my own Nutella to have on hand and to use as an ingredient in desserts! I don’t make a lot of desserts just because we don’t eat them unless our kids and grandkids come to visit. Buona Giornata!

  • Elizabeth from Indy

    I didn’t find whole hazelnuts or hazelnut oil at the grocery, so I ordered from Amazon. Should be here tomorrow! My husband got the email from Amazon about the order and texted me: Did you just buy some weird stuff on Amazon? When I told him it was for homemade Nutella, he was 100% on board. :)

  • Gcroft

    Oh what a clever recipe, well done! I absolutely adore Nutella. This DIY spread is going to be consumed off the spoon as soon as it is made.

  • Suzanne

    I checked a couple stores and couldn’t find hazelnut oil, just curious where you got yours? Can’t wait to make this, I love all of your recipes!

  • annieseats

    Mine was from Whole Foods. I’m sure you could also buy it online. Enjoy!

  • annieseats

    I found mine at Whole Foods. If you have that or a similar store, I would look there.

  • Elizabeth from Indy

    My ingredients came today! Fun to make and delicious! The hazelnuts I ordered were already roasted. I did add an extra 2 TBSP hazelnut oil to get the right consistency. I’m assuming it is because the nuts I used were more dried out as they were not freshly roasted. We had fun with it after dinner tonight, dipping strawberries, bananas, and even a rice krispie treat!

  • I’m pretty enamored with nutella as it is, but HOMEMADE. That just has to be the best thing ever.

  • savannah sipperly

    This looks great, but I’m a total sucker for David Lebovitz’s homemade nutella recipe; it doesn’t involve any extra oil and it uses honey for sweetener. I’d try it out, since I know you love healthier options! http://www.davidlebovitz.com/2011/02/homemade-nutella-recipe-chocolate-hazelnut-spread/

  • annieseats

    So glad it was a hit! Next time try to resist the urge to add more oil and just continue to process it. I almost added more but found after it processed a minute or two more that it was smooth and glossy on its own.

  • Elizabeth from Indy

    Thanks. I will try that next time. The whole thing turned into a big ball in the food processor, so it seemed like it needed some liquid. I will be more patient next time and see it it resolves itself. And there will be a next time! :)

  • Francesca @ Love.Bake.Read

    This is a must try! I grew up on Nutella and peanut butter sandwiches…like a big ole peanut butter cup.

  • Everyday’s Valentine

    Just tried this for my gang…result was very strong hazelnut taste that didn’t appeal to my kids, and somewhat loose consistency (maybe it will firm up as it sits.) Could the quantity of 2 Tablespoons of Hazelnut oil be error in recipe? I followed all measurements exactly. Suggestions? I want to put my cute new jars into service for gifts to our sweet Valentine’s! xoxo

  • annieseats

    The measurement is correct. I’m not sure why the consistency was loose – mine was quite thick and other readers have said the same. It definitely has a stronger hazelnut flavor than store bough nutella, which I consider a virtue but may not suit those who expect a sweeter taste.

  • Danita Day

    Just finished making this for my husband for a Valentines gift. He LOVES nutella. I can’t wait to see what he thinks. It tastes good to me, but I’m not a huge nut butter or nutella fan. The only thing I had difficulty with was getting the skins off the hazelnuts. It wasn’t as easy as I had hoped, but I did it. :) You definitely need to observe the processing times noted in the recipe. I think it makes a big difference on consistency. Thanks Annie for another great DIY idea.

  • Helena

    The hazelnut-chocolate balance was perfect (I used a neutral oil, rather than hazelnut). I’ve made various versions of nutella before, but there’s no need to try any others now! Thank you.

  • annieseats

    Wonderful! So glad to hear it.