Homemade Nutella

Yield

16 servings · Approximately 1½–2 cups

Cook time

10–12 minutes

Ingredients

• 2 cups raw or roasted unsalted hazelnuts
• ½ cup powdered sugar
• ¼ cup unsweetened cocoa powder
• 2 tablespoons neutral oil, such as hazelnut or avocado oil
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ cup melted dark or milk chocolate, optional

Method

1. If using raw hazelnuts, preheat the oven to 350°F (175°C). Spread the nuts on an 18×13-inch baking sheet.
2. Roast for 10–12 minutes, until lightly golden and fragrant. Skip this step if using roasted hazelnuts.
3. Let the hazelnuts cool slightly, then rub them inside a clean kitchen towel to remove most of the skins.
4. Transfer the warm nuts to a 7-cup food processor.
5. Process for approximately 5–10 minutes, stopping frequently to scrape down the sides. The nuts will gradually change from fine crumbs into a thick, creamy butter.
6. Add the powdered sugar, cocoa powder, oil, vanilla extract, and salt.
7. Blend until smooth and evenly combined.
8. For a richer chocolate flavor, add the melted chocolate, if using, and process briefly until incorporated.
9. Continue blending until the spread reaches your preferred consistency.
10. Transfer to a clean, airtight glass jar and refrigerate. Stir before serving if the natural oils separate.
11. Serve as a spread for toast, pancakes, waffles, or crepes.

Kitchen notes

Timing guide:
Cook time: 10–12 minutes (if roasting raw hazelnuts)

Practical Woman's Secret
Blend the hazelnuts thoroughly before adding the other ingredients. Their natural oils create the creamy base, so you won't need excessive added oil. The spread will become firmer when refrigerated.