babble » food » Family Kitchen
Family Kitchen
Real Food Fast: Homemade Nutella
I love nutella straight from the jar and never think twice about buying it. But last winter the LA Times printed a recipe for homemade nutella and I was intrigued. Could something homemade mimic the real thing? The ingredients list is short and the instructions fairly simple so I decided to give it a try. The spread was somewhat more textured then the smooth cream of the store-bought version, but the taste was right on. Making it at home might not replace the ubiquitous grocery store spread but it’s an excellent alternative.
Homemade Chocolate Hazelnut Spread (Homemade Nutella)
adapted from the LA Times
2 cups raw hazelnuts
1/2 cup unsweetened good quality cocoa powder
1 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons hazelnut oil, more as needed
1. Preheat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.
2. In a food processor fitted with a blade, grind the hazelnuts to a smooth butter, scraping the sides as needed. About fine minutes.
3. Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.
Go Back To Family Kitchen
5 Comments
[...] Homemade Nutella [...]
Babble Weekly Round-Up! | The Naptime Chef commented on Nov 05 10 at 3:30 pm[...] from Babble adapted from the LA Times [...]
Yum Alert: Make Your Own Nutella | The Luxury Spot commented on Jul 16 11 at 2:50 pmkristen green wiewora commented on Nov 05 10 at 12:08 pmKelsey, I made this exact recipe a few months ago! I loved it. I think I had pecan oil instead. I’m considering it for homemade Xmas gifts: so delish.
Jane commented on Jan 04 11 at 10:12 amI don’t understand.. if this is being kept in the fridge, it should last months, not a week! What ingredient is there that goes off? The oil/nuts are the only things that go rancid, and refrigeration basically eliminates that problem. This is very misleading, and probably leads to a lot of waste as people likely throw it out!
Alex commented on Feb 25 12 at 4:03 amI was wondering if you could replace agave syrup sweetener for the powdered sugar.
Add your take:
Note: Babble is a supportive, diverse community. We encourage a range of opinions,
but any unduly hostile comments will be removed.
Comments are delayed up to 15 minutes
Shaina Olmanson 
Kelsey Banfield 
Brooke McLay 
Angie McGowan 
Paula Jones 
Kathy Patalsky 
Elizabeth Stark & Brian Campbell 
Julie Van Rosendaal 
Macki West 
Sara O'Donnell 
The Walt Disney Company supports Babble as a platform dedicated to honest, engaged, informed, intelligent and open conversation about parenting. However, the opinions expressed on this site are those of individual parents/writers and do not reflect the views of Disney. In addition, content provided on this site is for entertainment or informational purposes only and should not be construed as medical advice, diagnosis, treatment, or safety advice.
5