Name: Simple Homemade Nutella
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European
Ingredients: 8 ounces hazelnuts (raw or roasted, unsalted); 1/2 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 1/3–1/2 cup powdered sugar; 3 tablespoons cocoa powder; 6 ounces semi-sweet chocolate (bars or discs); 1 tablespoon neutral oil (hazelnut, avocado, olive, vegetable, canola, walnut, or coconut)

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Learn how to make a rich, silky, chocolate-hazelnut spread from scratch with just seven simple ingredients. This homemade Nutella is deeply chocolatey, naturally nutty, and far more flavorful than anything you can buy in a jar. Perfect for spreading on toast, swirling into batters, or enjoying by the spoonful.

Why You’ll Love This Recipe

Homemade Nutella gives you full control over sweetness, chocolate intensity, and ingredient quality. The hazelnuts shine through with a roasted, authentic flavor, and the texture becomes beautifully smooth without any additives. It’s quick to prepare, uses pantry staples, and stores well for weeks. Once you taste this version, you’ll never want the store-bought kind again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces hazelnuts (raw or roasted, unsalted)
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/3–1/2 cup powdered sugar
3 tablespoons cocoa powder
6 ounces semi-sweet chocolate (bars or discs)
1 tablespoon neutral oil (hazelnut, avocado, olive, vegetable, canola, walnut, or coconut)

Directions

Preheat the oven to 350°F. Spread the hazelnuts on a baking tray in a single layer.
Bake for 10–12 minutes, shaking the tray halfway through, until lightly browned and fragrant.
Let the nuts cool for about 10 minutes. Transfer them to a kitchen towel and rub to loosen the skins. It’s fine if some skins remain.
Melt the chocolate in the microwave in 20-second intervals, stirring between each, until smooth.
Add the hazelnuts to a food processor and blend for 2–3 minutes until a smooth, glossy hazelnut butter forms.
Add vanilla, salt, cocoa powder, melted chocolate, and powdered sugar (starting with 1/3 cup). Process for 1 1/2–2 minutes.
Slowly drizzle in the oil while the processor runs. The mixture will be runny while warm but thickens as it cools.
Transfer to a clean jar or airtight container and store at room temperature.

Servings and timing

This recipe yields about 1 1/2 cups of homemade Nutella, approximately 24 tablespoons.
Active prep time: 10 minutes
Roasting and processing time: 20 minutes
Total time: about 30 minutes

Variations

Use dark chocolate for a deeper, less sweet flavor.
Add a pinch of cinnamon or espresso powder to enhance richness.
For a dairy-free version, choose dairy-free chocolate.
For a lighter sweetness, reduce powdered sugar to 1/3 cup or add more to taste.
Swap cocoa powder for cacao powder for a more intense, slightly bitter chocolate profile.

Storage/Reheating

Store your homemade Nutella in a sealed jar at room temperature for 2–4 weeks. Keeping it at room temperature maintains a soft, spreadable consistency.
Refrigeration extends shelf life slightly but will thicken the spread into a firmer, ganache-like texture. To soften refrigerated Nutella, let it sit at room temperature for 20–30 minutes or warm gently in a warm-water bath.

FAQs

What texture should homemade Nutella have?

It should be smooth, glossy, and spreadable. It may seem thin after processing but thickens as it cools.

Can I use pre-roasted hazelnuts?

Yes, as long as they are unsalted and peeled. If they are already roasted, simply warm them briefly before processing.

Can I make this without a food processor?

A high-power blender can work, but the mixture may require more stopping and scraping to achieve smoothness.

Why is my Nutella grainy?

This usually happens if the hazelnuts weren’t processed long enough. Continue blending until the nut oils fully release and the mixture becomes creamy.

Can I make this recipe sweeter?

Yes. Use up to 1/2 cup powdered sugar for a sweeter spread.

Can I skip the chocolate and use only cocoa powder?

Chocolate helps create a smooth, rich texture. Using only cocoa powder will produce a drier, less silky spread.

Which oil works best?

Neutral oils like hazelnut, avocado, or vegetable oil blend in seamlessly. Olive oil adds a slight flavor but works well too.

Can I freeze homemade Nutella?

Freezing is not recommended because it can alter texture and cause separation once thawed.

Why did my Nutella harden?

If refrigerated or stored in a cool environment, the chocolate and oils firm up. Allow it to warm at room temperature to soften.

Can I adjust the chocolate flavor?

Yes. Increase cocoa powder by 1 tablespoon or use darker chocolate for a more intense taste.

Conclusion

Homemade Nutella is simple, customizable, and incredibly delicious. With just a handful of ingredients and a few easy steps, you can create a chocolate-hazelnut spread that’s smoother, richer, and more flavorful than anything store-bought. Enjoy it on toast, fruit, pastries, or straight from the jar—once you make it yourself, you’ll never go back.