Homemade Nutella

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I first tried Nutella in France when I was about 9. To a kid, there’s nothing better than something that’s chocolate flavored and “healthy” (it’s got nuts in it, right?) that you can eat for breakfast. Spreading some on a slice of freshly baked baguette was heavenly.

The fact that there’s a World Nutella Day proves that there’s nothing better for adults either. However,  the fact that sugar and palm oil are the first two ingredients on the Nutella label made me really want to try a homemade version that’s a little more wholesome. I think hazelnuts and chocolate should be the two main ingredients instead.

I made this interesting version that has you make caramel, let it harden, then pulverize it in a food processor. It’s a little more work and I’m not quite convinced it’s worth it, but I haven’t had a chance to try another recipe yet. I added some extra cocoa powder to the recipe and I felt that it needed some extra sugar as well. Taste it as you make and add additinal cocoa powder and sugar as needed. I also added some milk because the consistency was way too thick, so follow the directions and add more as needed.

I ended up using most of my homemade Nutella for a fantastic pie. I will share the recipe soon!

Recipe:

Homemade Nutella (Chocolate Hazelnut Spread)

Adapted from Su Good Sweets

Yield: about 12 ounces (1 1/2 cups)

  • 1/2 C sugar
  • 1/4 C water
  • 2 C hazelnuts
  • 1/8-1/4 C milk
  • 1/4 C + 2 T unsweetened cocoa powder
  • 1/2 t vanilla extract
  • 1/8 t salt
  • Extra sugar to taste

To make the caramel: Preheat oven to 350° F and line a cookie sheet with aluminum foil.

In a small saucepan, combine the sugar and water. (For the remainder of cooking time, don’t stir it again.) Cover and cooke over medium heat until it reaches a simmer. Remove the lid and wipe down the sides of the pan with either a wet pastry brush or wet paper towel. Cover and cook for 2 minutes (until the sugar is dissolved), then uncover and cook until the syrup looks like pale amber maple syrup. Gently swirl the pan, continuing to cook until the syrup looks like medium amber. Remove from heat and immediately pour the syrup onto the prepared cookie sheet. Tilt the sheet to spread it as thinly as possible and let harden completely (around 15 minutes).

To make the hazelnut chocolate spread: Preheat oven to 350° F. Place hazelnuts on a cookie sheet in a single layer. Toast in oven for around 15 minutes, stirring halfway through, until the meat turns dark brown and the skin is almost black. Remove from oven and let cool. Wrap cooled nuts in a clean towel and rub to remove most of the bitter skin (don’t worry if a little skin remains).

Once the caramel is completely cooled, break it into small pieces and process in a food processor until it looks like powder. Add the prepared nuts and process until they liquify (around 5 minutes). Scrape down the sides of the bowl as needed. Add 1/8 cup of milk, cocoa powder, vanilla, salt and process until smooth. Add more milk as needed to achieve smooth consistency. Taste and add more cocoa powder and sugar to taste.

Place finished hazelnut chocolate spread into an airtight container and store in fridge for 1-2 months. It may need stirring before serving.

12 Responses to “Homemade Nutella”
  1. Magic of Spice writes:

    Oh wow! Does sound like allot of work, but still very cool :)
    Magic of Spice recently posted Whats on the side Roasted Asparagus with Tomato and Mango Relish

  2. Nancy B writes:

    I can see the caramel helping with the consistency… and maybe the nut oil separation? Thank you for going through this… I have surfed through several people trying to find a good homemade version… but none that the blogger was wildly gleeful about… and let’s face it… nutella is gleeful :-)!

  3. Joy writes:

    I’m intrigued by the bits of caramel in the nutella but like you, I’m not sure it’s worth the effort. I love caramel but it the beauty of nutella is the delectable creaminess.
    Joy recently posted Photo Friday- A Spring Burger

  4. Sandra writes:

    That was an adventure! I can imagine that it tastes even better knowing you did all that work. It sounds delicious.
    Sandra recently posted Blueberry Cream Cheese Pound Cake

  5. Megan writes:

    Oh my goodness, you’ve just made my day. Writing “homemade nutella” on my food to-do list. Thanks!!
    Megan recently posted Beef mushroom avocado tacos

  6. daksha writes:

    Sound like fun thanks for sharing ur idea i never try this type of recipe before but i save this i’ll deffinatlly try ur one.

  7. Medeja writes:

    This is a great thing- homemade nutella :) It looks so good..

  8. Rochelle writes:

    This is great! I haven’t tried to make nutella at home, because I had no idea where to start with it. Thank you for a great recipe, I love that it has less sugar too :D
    Rochelle recently posted Roasted Squash and Chickpea Soup

  9. Hester Casey - Alchemy writes:

    Nutella must be France’s biggest export. That’s where I discovered it too. Am intrigued by your version, particularly the caramel process. Will have to try this.
    Hester Casey – Alchemy recently posted Ginger-roasted Rhubarb Cake with Vanilla Crumble Topping – catch it while you can!

  10. Tiffany writes:

    I didn’t have Nutella until I was in college, but I’ve been in love ever since (It’s the background on my computer!!!). I’ve only recently thought about making it myself. Thanks for sharing!
    Tiffany recently posted Queso de Cabra

  11. Angie@Angiesrecipes writes:

    Who doesn’t adore nutella?! I haven’t tried the homemade one though. Thanks for sharing the recipe.
    Angie@Angiesrecipes recently posted Chickpea Salad with Cumin

  12. Kristen | Menuism writes:

    I love Nutella…and haven’t had it in years due to all the sugar. Definitely going to try this so I can make all the yummy Nutella recipes I keep seeing!

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