Homemade Nutella with Roasted Hazelnut

There’s something magical about making your own chocolate-hazelnut spread at home. Maybe it’s the smell of roasted hazelnuts drifting through the kitchen, warm and nutty, wrapping around you like a soft blanket. Or maybe it’s the moment you swirl melted chocolate into the blender and watch it transform into the silkiest, glossiest spread you’ve ever seen. Whatever it is, homemade Nutella feels nostalgic—like dipping into a memory of lazy weekend mornings, warm toast, and sticky fingers you didn’t bother to wipe because you were too busy enjoying the moment.

Growing up, that familiar jar on the table meant comfort. But as an adult, I’ve learned that the homemade version is not only richer and more flavorful, it’s also surprisingly simple. Roasting the hazelnuts brings out a deep, toasty aroma that fills the entire house, and blending them fresh gives a buttery smoothness no store-bought version can ever match. And when you make it yourself, you get full control: less sugar if you want, darker chocolate if you’re feeling bold, or even a pinch of sea salt for that perfect sweet–salty moment.

So if you’ve ever wished you could scoop spoonfuls of warm, melty Nutella straight from your own kitchen—today is the day.

⭐ Prep Time

10 minutes

⭐ Cook Time

15 minutes (mostly roasting time)

Ingredients

• 2 cups raw hazelnuts
• 1 cup semi-sweet chocolate chips (or chopped chocolate bar)
• 2 tablespoons cocoa powder
• 1/2 cup powdered sugar (adjust to taste)
• 2 tablespoons vegetable oil or hazelnut oil
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt (optional but recommended)

How to Make Homemade Nutella (Step-by-Step)

1. Roast the hazelnuts

Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10–12 minutes.
Why this matters: Roasting deepens the flavor and loosens the skins. Don’t rush this step—the warmth releases their natural oils, helping you blend them into a smooth butter.

2. Remove the skins

Place the warm hazelnuts in a clean kitchen towel and rub them together. Most skins will fall off easily.
Tip: Don’t stress if some stubborn bits remain—the spread will still turn out delicious.

3. Melt the chocolate

In a microwave or over a double boiler, melt the chocolate until silky and smooth.
Tip: Heat gently—burnt chocolate tastes bitter and will overpower the hazelnuts.

4. Blend the hazelnuts

Add the roasted, mostly skin-free hazelnuts to a high-powered blender or food processor. Blend until they turn into a butter—this may take 3–5 minutes.
Tip: Pause to scrape the sides. The mixture goes from crumbly → pasty → smooth butter, so trust the process.

5. Add the good stuff

Pour in the melted chocolate, cocoa powder, sugar, oil, vanilla, and salt. Blend again until completely smooth.
If it’s too thick, add a splash more oil.
If it’s too sweet, add a little extra cocoa powder.
This is the step where it becomes irresistible.

6. Taste and adjust

Dip a spoon in—go ahead, it’s required. Adjust sugar, salt, or cocoa until it tastes exactly the way you love it.

Tips & Tricks

• Use hazelnut oil for the richest flavor, but any neutral oil works.
• High-quality chocolate = better flavor. Dark chocolate makes it deeper, milk chocolate makes it sweeter.
• Blend long enough. Under-blending leaves graininess; patience makes it silky.
• Warm ingredients blend smoother. If your mixture stiffens, give it 10 seconds in the microwave.

Simple Substitutions

• Vegan version: Use dairy-free chocolate and skip powdered sugar (or use a vegan alternative).
• Sugar-free: Replace powdered sugar with monk fruit sweetener or a similar substitute.
• Nut-free: Swap hazelnuts with roasted sunflower seeds for a surprisingly tasty “Sun-tella.”
• Extra dark: Use 70–85% chocolate and reduce sugar.

Fun Variations

• Spicy Chocolate Nutella: Add 1/8 teaspoon cayenne or a pinch of chili flakes.
• Mocha Nutella: Add 1 teaspoon instant espresso powder.
• Salted Caramel Nutella: Add 2 tablespoons caramel sauce + a pinch of flaky salt.
• Orange Chocolate Nutella: Add 1 teaspoon orange zest.
• Crunchy Nutella: Stir in crushed roasted hazelnuts at the end.

Serving Suggestions

This homemade Nutella is good on almost everything—seriously.

• Spread on toast, croissants, waffles, or pancakes.
• Use as a dip for strawberries, bananas, pretzels, or apples.
• Swirl into oatmeal, yogurt bowls, or milkshakes.
• Warm slightly and drizzle over ice cream.
• Use as cake filling, brownie topping, or drizzle on cookies.
• Or… enjoy it straight from the jar with a spoon (no judgment).

Approximate Nutrition (per 1 tablespoon)

• Calories: ~95
• Fat: 7 g
• Carbs: 7 g
• Protein: 1.5 g

Health Benefits of the Main Ingredients

• Hazelnuts are rich in healthy fats, antioxidants, vitamin E, and minerals that support heart health.
• Dark chocolate adds antioxidants and can boost mood thanks to natural compounds that stimulate the brain’s feel-good chemicals.
• Cocoa powder contains fiber and flavonoids, which may help support circulation.

Of course, it’s still a sweet treat—but one made with real, wholesome ingredients.

Storage & Make-Ahead Tips

• Room temperature: Keep in an airtight jar for up to 2 weeks.
• Refrigeration: Not required, but it can make the spread firmer.
• To re-soften: Warm the jar for 10–15 seconds in the microwave or place it in a bowl of warm water.
• Freezing: Freeze in small airtight containers for up to 3 months. Thaw overnight in the fridge.

Final Thoughts

Making your own Nutella feels like a small act of joy—simple, cozy, and incredibly satisfying. It turns ordinary mornings into something a little more special, and it’s the kind of treat you’ll want to share with the people you care about. I hope you give this recipe a try and let your kitchen fill with the warm, toasty aroma of hazelnuts. When you do, come back and tell me how you enjoyed it—or what creative flavors you came up with.

Happy spreading!