Description
Homemade Nutella is a delicious, creamy hazelnut spread made from roasted hazelnuts, rich cocoa powder, and a touch of sweetness. This easy-to-make recipe offers a natural alternative to store-bought versions, allowing you to control the ingredients and customize the sweetness and texture to your preference.
Ingredients
Scale
Nutella Ingredients
- 2 cups raw hazelnuts
- ¼ cup unsweetened cocoa powder
- ½ cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2–3 tablespoons neutral oil (vegetable or hazelnut oil)
Instructions
- Roast Hazelnuts: Preheat your oven to 350°F (175°C). Spread the raw hazelnuts in a single layer on a baking sheet and roast for 10–12 minutes until the skins darken and crack, enhancing their flavor.
- Remove Skins: Let the roasted hazelnuts cool slightly. Then, rub them vigorously in a clean kitchen towel to remove as much of the skins as possible for a smoother spread.
- Blend Hazelnuts: Transfer the peeled hazelnuts to a food processor. Blend for 5–8 minutes, scraping down the sides as necessary, until the mixture turns into smooth, creamy nut butter.
- Add Remaining Ingredients: Add the unsweetened cocoa powder, powdered sugar, vanilla extract, salt, and 2 tablespoons of neutral oil to the nut butter. Blend again until the mixture is smooth and creamy. Add more oil if you prefer a thinner consistency.
- Store and Serve: Transfer the homemade Nutella to a clean jar. Store at room temperature for up to 2 weeks or refrigerate for up to 1 month. Stir before serving if separation occurs.
Notes
- For best results, use fresh raw hazelnuts to ensure a rich flavor.
- Adjust the sweetness by varying the amount of powdered sugar.
- If you prefer a chunkier texture, pulse the hazelnuts less during blending.
- Storing Nutella in the refrigerator will prolong its shelf life but may make it thicker; allow it to come to room temperature before use.
- Using hazelnut oil enhances the nutty flavor, but vegetable oil is a great neutral substitute.
