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Real Food Fast: Homemade Nutella

By Kelsey Banfield |

Homemade NutellaI love nutella straight from the jar and never think twice about buying it. But last winter the LA Times printed a recipe for homemade nutella and I was intrigued. Could something homemade mimic the real thing? The ingredients list is short and the instructions fairly simple so I decided to give it a try. The spread was somewhat more textured then the smooth cream of the store-bought version, but the taste was right on. Making it at home might not replace the ubiquitous grocery store spread but it’s an excellent alternative.

Homemade Chocolate Hazelnut Spread (Homemade Nutella)

adapted from the LA Times

2 cups raw hazelnuts

1/2 cup unsweetened good quality cocoa powder

1 cup powdered sugar

1/2 teaspoon vanilla

1/8 teaspoon salt

3 tablespoons hazelnut oil, more as needed

1. Preheat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.

2. In a food processor fitted with a blade, grind the hazelnuts to a smooth butter, scraping the sides as needed. About fine minutes.

3. Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.

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About Kelsey Banfield


Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

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6 thoughts on “Real Food Fast: Homemade Nutella

  1. kristen green wiewora says:

    Kelsey, I made this exact recipe a few months ago! I loved it. I think I had pecan oil instead. I’m considering it for homemade Xmas gifts: so delish.

  2. Jane says:

    I don’t understand.. if this is being kept in the fridge, it should last months, not a week! What ingredient is there that goes off? The oil/nuts are the only things that go rancid, and refrigeration basically eliminates that problem. This is very misleading, and probably leads to a lot of waste as people likely throw it out!

  3. Alex says:

    I was wondering if you could replace agave syrup sweetener for the powdered sugar.

  4. jenny says:

    Just to point out Jane, it says to NOT put it in the fridge because that will thicken it too much.

  5. Betty says:

    It does say to refrigerate & to take out to let it come to room temperature.

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