Homemade Nutella® (Chocolate-Hazelnut Spread) Recipe - Allrecipes.com
Homemade Nutella(R) (Chocolate-Hazelnut Spread) Recipe
  • READY IN 30 mins

Homemade Nutella® (Chocolate-Hazelnut Spread)

Recipe by  

"We were able to purchase fresh hazelnuts while in Portland last fall. This is one of the many ways to enjoy them. Hoping for a 'healthier' version of the store-bought variety, dark chocolate is used here with great results (for dark chocolate lovers) or it may be made with milk chocolate for the more traditional flavor."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread hazelnuts onto a baking sheet and roast in preheated oven until slightly browned and the skins are slightly blistered, 10 to 15 minutes.
  3. Spread a kitchen towel onto a flat work surface. Put the hazelnuts in the middle of the towel and wrap the towel around the nuts. Roll towel vigorously to strip the nuts from as much of the skins as you can remove. Discard skins and set nuts aside to cool completely.
  4. Put hazelnuts in a food processor and grind into a paste; add sugar, canola oil, cocoa powder, vanilla, and salt. Continue to process the mixture until it is as smooth as you can get it.
  5. Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour chocolate into the food processor and blend into the hazelnut mixture. Use a spatula to transfer into a container with a tight-fitting lid, but cool completely at room temperature before sealing tightly.
Kitchen-Friendly View


  • Cook's Note:
  • Having purchased a pair of 'potato scrubbing gloves' from a kitchen store, discovered these are quite handy for removing the skins from the little roasted hazelnuts!
  • Heat for 20 to 30 seconds in the microwave, covered, to soften end product to spreadable consistency.
  • You can use other types of vegetable oil, but you'll want it to have a mild flavor so as to not impose on the others.

Reviews More Reviews

Mar 13, 2015

My family are Nutella lovers, and they loved this. I had to add double the oil required, and that still wasn't enough to smooths the texture in the finished product (I guess that's why Nutella uses Palm oil??), which dries out as it cools. But I know my family wouldn't mind if I just made this all the time instead of buying Nutella. But the taste surpasses the original. The hardest part of this was peeiling the skin off the hazelnuts. Next time, I will buy them hulled (finally found them at Sprouts).


1 Rating

Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 87 kcal
  • 4%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 39 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Easy Homemade Chocolate Sauce

See how to make delicious homemade chocolate sauce.

Homemade Dark Chocolate (Paleo)

This rich, paleo-friendly homemade dark chocolate melts in the mouth.

Homemade Valentine’s Chocolates

Make decadent homemade chocolate candies for your Valentine.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States