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 love creamy, chocolate-hazelnut spread, you can make a delicious homemade version with only a handful of ingredients. This Nutella recipe uses real, recognizable ingredients and comes together quickly — a treat you can feel good about serving to your family.
Read on for a simple, reliable method to make smooth, spreadable Nutella in your own kitchen.
Quick Walk Through: Homemade Nutella
- Reasons You’ll Love This Recipe
- Frequently Asked Questions
- Richa’s Top Tricks
- Watch the Recipe Video
Reasons You’ll Love This Recipe
- This recipe takes about 15 minutes total.
- It uses only 5–7 real ingredients — nothing artificial.
Ingredients You’ll Need
- Hazelnuts (peeled) – roasted to bring out a deep, nutty flavor.
- Milk chocolate – for a sweeter, kid-friendly spread; swap dark chocolate if you prefer.
- Cocoa powder – adds chocolate intensity and color.
- Powdered sugar – keeps the texture silky; you can substitute maple syrup or honey if desired.
- Vanilla extract – balances sweetness and enhances flavor.
- Salt – a pinch brightens the chocolate and hazelnut notes.
- Neutral oil (canola, vegetable, sunflower) – helps loosen the paste for a spreadable texture.
Frequently Asked Questions
Stored in an airtight container, this Nutella keeps for up to a month at room temperature and up to six months in the refrigerator. It will firm up when chilled but returns to a spreadable consistency at room temperature.
Compared with store-bought spreads that contain additives, this homemade version uses whole ingredients and no preservatives. It’s a better option but still contains sugar, so enjoy in moderation.
Patience is key. Grind the roasted hazelnuts until they become a glossy, buttery paste — similar to creamy peanut butter. Grinding in short bursts and giving the machine brief rests prevents overheating and helps achieve a smooth texture.
Graininess usually results from insufficient blending or using coarse sugar. Use powdered sugar (sifted if homemade) and continue blending until the paste is completely smooth.
Keep it in a sealed jar or airtight container at room temperature for up to a month, or refrigerate for longer storage. Bring to room temperature before serving for a softer spread.
Richa’s Top Tricks to Make the Best Homemade Nutella
- Grinding hazelnuts into butter takes time — expect several minutes and plan short breaks so your grinder doesn’t overheat. It can take around 10 minutes with 2–3 minute intervals.
- If your blender is small, grind the nuts in batches for a smoother result. A high-powered food processor or blender works best.
- Melt chocolate gently: use short microwave bursts (15–20 seconds) and stir between intervals to avoid burning.
- If you make powdered sugar at home, sieve it well. Coarse sugar will make the spread grainy.
You might never buy another jar of commercial Nutella after trying this. Serve the spread on toast, crepes, waffles, pancakes, or stirred into oatmeal. It’s delicious enough to enjoy by the spoonful.
Watch the Recipe Video
Homemade Nutella / Chocolate Spread
Ingredients
- 1 ½ cups Hazelnuts, without skin (about 210 g)
- ¾ cup Milk Chocolate, chopped (about 150 g)
- ¾ teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ⅓ cup Cocoa Powder (about 55 g)
- ½ cup Powdered Sugar (about 100 g)
- 1 ½ tablespoons Neutral Oil (see notes)
Instructions
Roasting Hazelnuts
- Preheat the oven to 175°C (350°F).
- Spread hazelnuts in a single layer on a baking tray and roast 12–15 minutes, tossing every 5 minutes, until lightly browned. Let cool for 10 minutes.
- Alternatively, toast the nuts in a dry skillet over medium heat for 12–15 minutes, stirring occasionally.
Melt the Chocolate
- Chop the chocolate evenly and melt in the microwave in 20-second bursts, stirring between intervals until soft and spreadable. Set aside.
Make Hazelnut Butter
- Add the roasted hazelnuts to a food processor or high-powered blender and grind until a smooth, glossy butter forms. This can take about 10 minutes with short breaks to prevent overheating.
Make the Chocolate Spread
- Add the melted chocolate, oil, vanilla, salt, cocoa powder, and powdered sugar to the hazelnut butter. Blend until completely smooth.
- The mixture will be slightly runny while warm but will thicken as it cools.
- Transfer to a mason jar or airtight container. Store at room temperature for up to a month or refrigerate for longer storage. This yields about 1 ½ cups of spread.
Notes
- Blending hazelnuts takes time — be patient and use short breaks to avoid overheating the machine.
- Use any neutral oil you prefer; sunflower oil works well.
- Store the spread in an airtight jar; it stays fresh up to a month at room temperature.
Nutrition
This article was researched and written by Navya Khetrapal