Nutella is a household name, and for good reason! This velvety hazelnut spread flavored with rich chocolate is easy to make at home!
The only thing better than a creamy, dreamy dollop of Nutella on literally anything, is this homemade Nutella recipe! Spread over toast, dipped on strawberries or even spread over Banana Bread, it’s the perfect topper!
We like this homemade Nutella recipe even better than the store-bought because it has just 5 simple ingredients and the flavor is amazing!
What is Nutella?
Nutella is a spread made from hazelnuts and chocolate and was invented by an Italian baker named Pietro Ferrero in the 1940’s. However, it wasn’t until 1965 that Nutella became a household name and now its creamy goodness can be found all over the world! It is great as a spread like peanut butter, but has a chocolate-y kick to it that makes it perfect as a dip for fruits, crackers, cookies, or just right out of the jar with a spoon!
What is Nutella Made Of? All Nutella recipes start with one basic ingredient: hazelnuts. Then cocoa or chocolate chips are melted down and added to the ground up hazelnuts. A pinch of salt is all you need to make this sweet spread!
How to Make Nutella
This homemade chocolate hazelnut spread is as fun to make as it is to find ways to eat it!
- Start by toasting hazelnuts until fragrant and lightly browned.
- When cool enough to handle, place the toasted hazelnuts in a kitchen towel and roll them around until the skins slip off. You will not be able to get all of the skins off, don’t worry, just get as much as you can.
- Add the warm hazelnuts to a food processor and process to create them into a thick paste (like you would do with homemade peanut butter). This will take a few minutes. At first it will break them up, next it’ll look almost sandy and finally it’ll become creamy and smooth.
- Melt chocolate chips in the microwave and slowly add them to the food processor scraping the sides if needed.
Hazelnuts (like most nuts) have natural oils in them and they become nice and creamy but can also be thick like a peanut butter. The mixture will thicken as it cools. There is 1 tablespoon of vegetable oil in the recipe that is an optional ingredient. I personally choose not to add it however adding it can give this recipe a slightly softer consistency.
To Store Homemade Nutella
Keep your finished spread in a jar or other tightly covered container. This copycat Nutella will keep at room temperature up to about two weeks…if it doesn’t get gobbled up first! If you’d like to keep it longer, you can refrigerate this recipe however it is best served at room temperature for a spreadable consistency.
What to Eat With Nutella I love Nutella because of all the different ways I can eat it! Aside from the usual sandwich with jam or jelly, I especially love homemade Nutella with slices of Granny Smith apples or crisp D’Anjou pears. It’s also really great gently heated and scooped over vanilla ice cream or as an icing on a delicious chocolate cake!
More Nutella Love
- Nutella Frosting Recipe – amazing buttercream recipe!
- Nutella Snickers Pie – Rich, delicious and easy!
- Nutella Chocolate Lasagna – A delicious no bake dessert.
- Nutella Microwave Mug Cakes – Dessert for one in about a minute!
- Nutella Stuffed Monkey Bread – Only 5 Ingredients!
Homemade Nutella Recipe
- 1 cup whole hazelnuts
- pinch salt
- 4 ounces semisweet chocolate chips
- 4 ounces milk chocolate chips
- 2 tablespoons powdered sugar or to taste
- 1 tablespoon vegetable oil optional
- Toast the hazelnuts at 375°F for 10-12 minutes until fragrant & the skins split
- Place the warm hazelnuts in a kitchen towel and rub vigorously to remove some of the skins (not all of them will come off).
- Transfer to a food processor (while warm) and puree into a paste (like thick peanut butter).
- Melt both types of chocolate chips in the microwave (on 70% power) until smooth, about 1 minute.
- Add in powdered sugar and salt. With the food processor running, slowly add the melted chocolate to the ground nuts (scrape the sides if required). Continue processing until smooth. Add oil to reach desired consistency (optional).
- Pour the mixture into a jar/container (it will thicken slightly upon cooling).
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This recipe was provided to me by my sister (thanks sis!) and was an adaptation of David Lebovitz take on a recipe found in the Encyclopedie du Chocolat and originally posted on Spend With Pennies in Oct, 2012. The recipe has been updated and edited for consistency and ease May, 2019. Enjoy!
Delicious! Just whipped up four batches ;) curious how long do you estimate they last?
If the nuts are fairly fresh, this should last a 2-3 months in the fridge.
Recipe sounds so easy…
I wish I would have had this 2wks ago…lol
I got it now!
Can’t wait to try this, but when do you add in the powdered sugar? I don’t see that mentioned in the recipe instructions. Thanks!! :-)
Apologies for the confusion. The powdered sugar should be added once the hazelnuts reach a creamy consistency (just before the chocolate is added in). Enjoy!
I love Ruth’s suggestion to use almonds instead of hazel nuts. This is a great sub for me as I live in Kenya and can’t find hazel nuts but CAN find almonds! Nutella is super expensive here so I rarely buy it. Homemade nutella, here I come!
So glad that will work for you Cathy! Let us know how you enjoy it with Almonds.
This looks great, I am excited to try it, but have one question. Do you have any idea on how long the jar will keep in the fridge before going bad? Just curious.
Mine was fine for a couple of weeks. :) Enjoy!
I buy nutella at the store all the time and it is exspensive .I’m glad you shared this recipe, and it is also good in coffee . I will share this with my family thank you !
I’ve never heard of putting it in coffee! What a neat idea! Can’t wait to try it!
I have a question. Why have you disabled the ability for us to print this or copy and paste it. Do you expect us to copy it down by hand? Most of us don’t have time for that……..
I’m not sure why the “print” wasn’t showing up on this recipe… I have edited the post and it should work now. :)
I have made this before, I am allergic to hazelnuts and diary so I use almonds and almond milk and it is equally as good.
Thank you for this! I like Nutella but it’s a tad too sweet for me – I love I can adjust it however I want with this recipe!