This homemade Nutella is soft, smooth, creamy, and intensely chocolatey. Making it at home means your hazelnut spread is free from preservatives and additives — parent- and kid-approved.
If you crave spoonfuls of creamy, chocolate hazelnut spread, you can easily make it at home with just a few ingredients. This Nutella-style recipe uses about five real ingredients and comes together quickly — a relief for parents and a favorite for kids.
Read on to learn how to make homemade Nutella in your own kitchen.
Quick Walk Through: Homemade Nutella
- Reasons You’ll Love This Recipe
- Frequently Asked Questions
- Richa’s Top Tricks to Make the Best Homemade Nutella
- Watch the Recipe Video Here
Reasons You’ll Love This Recipe
- This recipe takes about 15 minutes of active time.
- It uses only a handful of real ingredients you can pronounce.
Ingredients You’ll Need
- Hazelnuts (peeled) – Roast them to bring out their rich, nutty flavor.
- Vanilla extract – Adds depth and balances sweetness.
- Salt – Just a pinch to enhance the chocolate notes.
- Powdered sugar – Gives sweetness without graininess; maple syrup or honey can be used instead, though texture may differ.
- Cocoa powder – Provides color and chocolate intensity.
- Milk chocolate – Sweeter and kid-friendly; swap for dark chocolate if you prefer.
- Neutral oil – Canola, vegetable, or sunflower oil thins the paste for a spreadable texture.
Frequently Asked Questions
Stored in an airtight container, this homemade Nutella stays fresh for up to a month at room temperature and up to six months in the refrigerator. It will firm up when chilled but softens quickly at room temperature.
Compared to many store-bought spreads, this homemade version uses whole ingredients and no preservatives, making it a cleaner choice. It still contains sugar, so enjoy it in moderation.
Patience is key. Blend the roasted hazelnuts until they turn into a smooth, buttery paste. Depending on your blender, this may take several minutes with short pauses to avoid overheating. Keep going until the texture becomes glossy and spreadable.
A grainy texture usually means the nuts or sugar weren’t blended finely enough. Use powdered sugar (sifted if homemade) and continue processing the hazelnuts until very smooth. Storing in a sealed jar also helps maintain creaminess.
Keep it in a resealable airtight container at room temperature for up to a month or refrigerate for longer storage. Bring to room temperature before serving if chilled.
Richa’s Top Tricks to Make the Best Homemade Nutella
- Blending hazelnuts into a buttery paste takes time. Work in short intervals so the blender and nuts don’t overheat — expect around 10 minutes total with pauses every 2–3 minutes.
- If your blender is small, process the nuts in batches for even results. A high-powered food processor gives the smoothest texture.
- When melting chocolate, heat with care. Melt in short bursts in the microwave (about 15–20 seconds) and stir between intervals to prevent burning.
- If making powdered sugar at home, sift it well. Any granules will affect the final texture of the spread.
You may never buy commercial Nutella again after trying this. It’s perfect eaten by the spoonful, spread on toast, or used with pancakes, crepes, and waffles. If you make it, I’d love to see your photos and hear how the kids reacted.
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Watch the Recipe Video Here
Homemade Nutella / Chocolate Spread
Print Recipe
Ingredients
- 1 ½ cups Hazelnuts, without skin, 210 grams
- ¾ cup Milk chocolate, 150 g
- ¾ teaspoon Vanilla extract
- ¼ teaspoon Salt
- ⅓ cup Cocoa powder, 55 grams
- ½ cup Powdered sugar, 100 grams
- 1 ½ tablespoons Oil, neutral-flavored
Instructions
Roasting Hazelnuts
Preheat the oven to 175°C (350°F). Spread the hazelnuts in a single layer on a baking tray and place the tray on the center rack. Roast for 12–15 minutes, tossing every 5 minutes, until they’re lightly browned. Let the nuts cool for about 10 minutes.
Alternative: Toast on the Stovetop
Heat a wide skillet over medium and add the hazelnuts in a single layer. Toast for 12–15 minutes, stirring occasionally, until golden brown.
Melting Chocolate
Chop the chocolate into even pieces and place in a microwave-safe bowl. Melt in 20-second intervals, stirring each time, until smooth and spreadable (about 40 seconds total for most microwaves). Set aside.
Blending Hazelnuts
Put the roasted hazelnuts in a food processor and grind until they release their oils and turn into a glossy, buttery paste — similar to creamy peanut butter. This can take several minutes; pause in short intervals to avoid overheating.
Making the Chocolate Spread
Add the melted chocolate, oil, vanilla, salt, cocoa powder, and powdered sugar to the hazelnut butter. Blend until the mixture is smooth and uniform. The spread will be a bit runnier while warm and will thicken as it cools.
Transfer the Nutella to a mason jar or airtight container. Store at room temperature for up to a month or refrigerate for longer storage. This recipe yields about 1½ cups of spread.
Video
Notes
- Blending hazelnuts to a smooth paste takes time; pause occasionally to prevent overheating.
- Use any neutral-flavored oil; sunflower or vegetable oil works well.
- Store in an airtight container; it keeps fresh for up to a month at room temperature.
Nutrition
This article was researched and written by Navya Khetrapal