I promise you this, once you try homemade nutella, you will never go back to the store bought stuff again.
Making nutella at home is so incredibly simple and it only requires 6 ingredients and about 30 minutes of your time. Okay, maybe 45 minutes of your time if you purchase hazelnuts with their skin on. Do yourself a favor try to find them with the skins already off – you will thank yourself.
There are a lot of recipes out there for homemade nutella that include evaporated milk, milk powder or even melted chocolate.
You don’t need any of that. This is a very simple recipe here and you are welcome to tweak it according to your tastes.
What you will find with homemade nutella compared to the store bought kind is that this taste like hazelnuts not chocolate. You get your chocolate notes in the background but it is unlike anything you have tried, it might take some getting used to, but personally I like it.
I also urge you to use the best cocoa powder you can find. Since we are not using any other form of chocolate, we want the best and darkest cocoa out there. It’s a splurge, but a worthy one.
Recipe:2 cups skinned hazelnuts, toasted 3/4 cup powdered sugar 1 cup cocoa powder (such as Sharffen Berger or Valrhona) 1 vanilla bean split and seeds scraped (optional) 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 4-5 tablespoons canola, vegetable or hazelnut oil (your choice, I used vegetable)
If your hazelnuts already already have their skin removed toast them in a skillet on medium heat until fragrant and the natural oils begin to shine on the nuts. If your hazelnuts still have their skin, toast them on a baking sheet in the oven on 350 for about 10 minutes, or until fragrant, then take them in a tea towel and rub really hard to remove the skin. If you can’t get all the skins off, that’s okay.
Place the toasted hazelnuts in a food processor and process for about a minute until completely pulverized. At this point the nuts will be all pushed up against the side of the food processor. Scrape the sides down and process again until a paste forms and it starts to gather into a ball.
Scrape the sides down again, add the salt, powdered sugar and cocoa powder. Process until combined, about 45 seconds, then add the vanilla bean seeds (if using) and vanilla extract, pulse two or three times.
At this point, we need to add the oil. I would start with 4 tablespoons and only add the 5th if you haven’t reached a smooth consistency. You can either drizzle the oil in from the top with the processor running or just add the oil directly and then run the processor.
And that’s it, we now have our own nutella! I suggest taking a little taste and adjusting the sugar/cocoa powder amounts to your liking at this point. I don’t like mine to sweet but sometimes add a teaspoon or more of cocoa powder at the end like I did today.
Carefully pour into a jar or airtight container and store in the refrigerator for up to a month. Makes just shy of 2 cups.
I like to have mine on a toasted baguette or in a crepe or in brownies.
How do you like your nutella?