Homemade Nutella® (Chocolate-Hazelnut Spread)
Ingredients30 m servings 87
- Preheat oven to 350 degrees F (175 degrees C).
- Spread hazelnuts onto a baking sheet and roast in preheated oven until slightly browned and the skins are slightly blistered, 10 to 15 minutes.
- Spread a kitchen towel onto a flat work surface. Put the hazelnuts in the middle of the towel and wrap the towel around the nuts. Roll towel vigorously to strip the nuts from as much of the skins as you can remove. Discard skins and set nuts aside to cool completely.
- Put hazelnuts in a food processor and grind into a paste; add sugar, canola oil, cocoa powder, vanilla, and salt. Continue to process the mixture until it is as smooth as you can get it.
- Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour chocolate into the food processor and blend into the hazelnut mixture. Use a spatula to transfer into a container with a tight-fitting lid, but cool completely at room temperature before sealing tightly.
- Cook's Note:
- Having purchased a pair of 'potato scrubbing gloves' from a kitchen store, discovered these are quite handy for removing the skins from the little roasted hazelnuts!
- Heat for 20 to 30 seconds in the microwave, covered, to soften end product to spreadable consistency.
- You can use other types of vegetable oil, but you'll want it to have a mild flavor so as to not impose on the others.
Per Serving: 87 calories; 6.2 8.6 1.2 0 39 Full nutrition
ReviewsRead all reviews 7
This is absolutely delicious but be warned, it tastes like a real dark chocolate and hazelnut spread, not a commercial nutella taste. I followed the recipe for the exception of using avocado oil...
Fantastic and healthier than the leading brand. I, too, added a little extra oil.
My family are Nutella lovers, and they loved this. I had to add double the oil required, and that still wasn't enough to smooths the texture in the finished product (I guess that's why Nutella ...
My sons love Nutella, but I don'y buy it often because of the sugar content and palm oil. I was excited to try this recipe! I made 1/4 of the recipe to see if we liked it, the taste was better t...
I've made this several times. Sometimes I've used coconut oil (the unflavored kind) instead of canola; it produces a firmer product, but softens easily in microwave. I love this spread on Trader...