This post may contain affiliate links. Please read our disclosure policy.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Homemade Nutella
As written, the finished spread is soft and creamy. If you want to make it thicker (similar to the consistency of peanut butter for example), add two additional tablespoons of cocoa powder and up to a half cup more of powdered sugar.
Ingredients
- 2 cups (8 ounce bag) hazelnuts
- 1 cup powdered sugar
- 1/3 cup cocoa powder
- 2 tablespoons hazelnut or walnut oil (vegetable oil may be substituted.
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
- Preheat oven to 375 degrees with rack in center
- On a sheet pan (rimmed pan), roast hazelnuts for 14 minutes.
- As soon as they come out of the oven, place in a glass or metal bowl and cover bowl with hard lid or upside down plate and shake vigorously to remove skins. You may need to keep removing the skinned nuts and continue shaking until all skins are off. At one point, I removed the nuts, discarded the pile of skins and kept shaking. It took a good two minutes of this before all or most of the skins were off. Place skinned nuts into a food processor and discard skins.
- Process the nuts for five minutes, stopping several times to scrape sides. The nuts should now be a fine paste like consistency and have an oily feel.
- Add all other ingredients and process again for about 2 minutes or until the mixture becomes glossy. Scrape down several times to ensure even consistency.
- Cool the mixture until completely chilled. Store refrigerated in a tight fitting lid for up to a month. (Bring to room temperature before serving.)
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chocolate Nutella Toffee Icebox Cake
That is such a great photo! I’ve made my own nutella before and I have to agree, it’s so much better!
Oooh! I love homemade Nutella! Your version looks much more decadent than the healthier version I make, which means I definitely need to try this one. You know, live a little. 😉
I have got to make this for my brother. He goes through nutella like crazy! I bet homemade does taste a ton better!
Oh man. You have just won my heart forever!
I need some of those chocolate hazelnut truffles you were talking about : ) Swoon.
Those truffles will be on the blog tomorrow Paula! 🙂
What a great kitchen hack! Oh and that Nutella Ice Cream Crunch Cake of yours…Swoon!!!
A softer, more pourable Nutella would be great for my family. We love to spread it on crepes, but often end up tearing the crepes if we’re not really careful. Great recipe idea!
Oh, that spoon… you tease!! 😉 It’s beautiful! I make Nutella at home quite often, but now I need to find this hazelnut oil that you speak of!
Thanks Kate! We found the hazelnut oil at Whole Foods…
What a fantastic idea! Can’t wait to try it – thanks!
Thanks MB!
Quick, pass me a spoon!