This luxurious homemade chocolate-hazelnut spread delivers a deep nutty flavor, warm caramel notes, and an irresistibly creamy texture. Made from real hazelnuts, caramelized sugar, cocoa, and melted dark chocolate, it offers a richer and more authentic profile than commercial versions. Perfect for spreading, swirling, dipping, or gifting.
Why You’ll Love This Recipe
Intensely nutty flavor thanks to toasted hazelnuts and hazelnut oil.
Naturally caramelized sweetness from homemade hazelnut brittle.
Adjustable texture—keep it crisp or make it silky smooth.
No preservatives, fillers, or palm oil.
Delicious on toast, crepes, cakes, ice cream, or straight from the jar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ounces water (85 g)
4 ounces golden syrup or corn syrup (115 g)
5 1/4 ounces sugar (150 g)
3/4 teaspoon Diamond Crystal kosher salt (use half the volume if using table salt or the same weight)
9 ounces hazelnuts, toasted, skinned, and roughly chopped (255 g)
1/2 teaspoon baking soda
1/2 ounce Dutch-process cocoa powder (15 g)
4 ounces dark chocolate, about 60% cacao, melted (115 g)
1/2 ounce roasted-hazelnut oil or neutral oil (15 g)
4 ounces water (115 g), for emulsifying into the spread
Directions
Lightly grease a half-sheet pan and set aside.
In a 3-quart saucier, combine 3 ounces water, golden syrup or corn syrup, sugar, salt, and chopped toasted hazelnuts. Cook over medium heat, stirring until the sugar dissolves and the mixture begins to bubble, about 5 minutes.
Continue cooking, stirring often, until the mixture reaches a tawny amber color (between 320°F and 340°F).
Remove from heat and immediately stir in baking soda until the mixture becomes evenly foamy.
Pour the caramelized hazelnut mixture onto the prepared sheet pan and let cool completely.
Break the cooled brittle into chunks and place in a food processor. Process until the mixture turns into a thick, peanut-butter-like paste, about 3 to 5 minutes.
Add cocoa powder and process until fully combined.
With the processor running, pour in the melted chocolate and hazelnut oil. Scrape the bowl and continue processing until smooth.
Pulse while slowly drizzling in the remaining 4 ounces water. Stop as soon as a smooth, creamy emulsion forms—over-processing may break the mixture.
Transfer to an airtight container. Store at cool room temperature for up to 1 month, or refrigerate for longer shelf life.
Servings and timing
This recipe yields about 2 to 2 1/2 cups of chocolate-hazelnut spread.
Active time: about 30 minutes
Cooling time: 30 to 45 minutes
Total time: roughly 1 hour
Variations
Darker caramel: Cook the brittle closer to 340°F for a deeper, bittersweet flavor.
Chunky spread: Skip the addition of the final water to keep the crispy brittle bits intact.
Extra chocolatey: Add 1–2 more tablespoons of cocoa powder for a richer chocolate profile.
Smoother flavor: Replace dark chocolate with semi-sweet chocolate for a milder taste.
Nut-forward: Add an extra tablespoon of hazelnut oil for stronger hazelnut aroma.
Storage/Reheating
Store the finished spread in an airtight container at cool room temperature for up to 1 month.
For long-term storage, refrigerate for several months; allow it to come to room temperature for easier spreading.
The brittle alone can be stored tightly wrapped for up to 1 week at room temperature or several months in the fridge or freezer.
If the emulsion breaks, pulse in a small amount of water until it comes back together (texture will become softer).
FAQs
How do I get the hazelnuts perfectly skinned?
Toast them at 350°F until fragrant, then rub them in a clean kitchen towel to remove the skins.
Can I substitute another nut?
You can use almonds or cashews, but the flavor will differ significantly from the classic chocolate-hazelnut profile.
Why did my caramel crystallize?
Crystallization can happen if sugar crystals on the sides of the pot fall back into the syrup. Constant gentle stirring usually prevents this.
Do I need a thermometer?
A clip-on digital thermometer is highly recommended to achieve the right caramel stage without guessing.
Why did my spread turn grainy?
This can occur if the brittle wasn’t fully processed or if the emulsion was over-processed.
Can I make this dairy-free?
Yes. The recipe contains no dairy unless your chocolate includes milk, so choose a dairy-free dark chocolate if needed.
How can I make the spread thicker?
Refrigerate it, or skip adding the final water for a thicker, more textured result.
How can I make the spread thinner?
Add a tablespoon of warm water at a time and pulse gently until it reaches your desired consistency.
Can I use a blender instead of a food processor?
High-powered blenders may work, but food processors are safer and less likely to overheat the mixture.
Is this recipe suitable for gifting?
Yes! Jar it in sterilized glass containers and store in a cool location for best shelf life.
Conclusion
This homemade Nutella transforms simple pantry staples into a rich, velvety chocolate-hazelnut spread that far surpasses store-bought versions. With its caramel undertones, deep nutty flavor, and customizable texture, it’s an irresistible addition to breakfasts, desserts, and snacks. Whether you enjoy it smooth or crispy, this recipe delivers a deliciously indulgent spread that’s worth every step.
This luxurious homemade chocolate-hazelnut spread combines caramelized hazelnut brittle, rich cocoa, and dark chocolate for an irresistibly creamy, nutty treat. It’s smoother, richer, and more flavorful than store-bought Nutella—and made without preservatives or palm oil.
9 ounces hazelnuts, toasted, skinned, and roughly chopped (255 g)
1/2 teaspoon baking soda
1/2 ounce Dutch-process cocoa powder (15 g)
4 ounces dark chocolate, about 60% cacao, melted (115 g)
1/2 ounce roasted-hazelnut oil or neutral oil (15 g)
4 ounces water (115 g), for emulsifying
Instructions
Lightly grease a half-sheet pan and set aside.
In a 3-quart saucepan, combine 3 oz water, syrup, sugar, salt, and chopped hazelnuts. Cook over medium heat, stirring until sugar dissolves and mixture bubbles.
Continue cooking and stirring until the mixture reaches 320–340°F and turns amber.
Remove from heat and stir in baking soda until foamy.
Quickly pour onto the greased pan and let cool completely.
Break the cooled brittle into chunks and add to a food processor. Process into a thick paste, about 3–5 minutes.
Add cocoa powder and blend until combined.
With processor running, stream in melted chocolate and hazelnut oil. Scrape sides and blend until smooth.
Pulse while slowly drizzling in the remaining 4 oz water, stopping when a smooth emulsion forms.
Transfer to an airtight jar and store at room temp or refrigerate for longer shelf life.
Notes
For darker flavor, caramelize brittle closer to 340°F.
For chunky texture, skip final water addition.
Use dairy-free chocolate to keep the recipe dairy-free.
Let refrigerated spread come to room temp before using for easier spreading.
If the emulsion breaks, pulse in a bit of water to fix the texture.
