Winter mornings are better with something sweet and warming on the table. You know that feeling when you crave something creamy and chocolatey? This homemade nutella is exactly what your family needs right now.
It is much fresher than anything you find in a store. You can smell the roasted hazelnuts filling your kitchen. It is the perfect way to make a lazy Saturday feel special. Your kids will be asking for seconds before you even finish spreading it.
Why This Recipe Is a Winner
This recipe is a total game-changer for your pantry. You get to control every single ingredient that goes inside. There are no strange preservatives or mystery oils here. It is just pure, simple goodness that tastes like a dream.
It is also very budget-friendly compared to gourmet jars. You can make a big batch for a fraction of the price. This spread is perfect for weekend brunch or as a quick snack. Everyone will be impressed that you made it from scratch.
How It Comes Together
Making your own nut butter might sound intimidating at first. I promise it is actually incredibly easy and doable for any home cook. Your food processor does almost all the heavy lifting for you. You just need a little bit of patience while it blends.
The secret is in roasting the nuts until they are golden. This releases the natural oils and makes the spread smooth. Even if you are a beginner, you can master this. You will feel like a professional confectioner in your own kitchen.
Ingredients You’ll Need
These simple ingredients are likely already in your pantry or easy to find. Freshness is key for the best flavor.
- 2 cups raw hazelnuts
- 1.5 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons neutral oil (grapeseed or canola)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and roast hazelnuts on a baking sheet for 10 minutes until skins are slightly blistered.
- Transfer warm hazelnuts to a clean kitchen towel and rub vigorously to remove the bitter brown skins.
- Place the skinned hazelnuts in a high-speed blender or heavy-duty food processor and process for 5-8 minutes, scraping down sides, until a liquid hazelnut butter is formed.
- Add the sifted powdered sugar, cocoa powder, vanilla extract, and salt to the processor.
- Continue processing on high while slowly drizzling in the neutral oil until the mixture reaches a smooth, glossy, and emulsified state.
- Transfer the spread into a glass jar and allow to sit at room temperature for 2 hours to set before use.
Best Ways to Enjoy It
Serve this warm on a slice of toasted sourdough bread. It is also heavenly with fresh strawberries or sliced bananas. You can even drizzle it over your morning pancakes. For a cozy night in, try it as a dip for pretzels.
The salty and sweet combination is truly addictive. Set the jar on the table and watch it disappear. It makes every snack feel like a special treat for your loved ones.
Keep It Fresh
Store your chocolate spread in a clean glass jar. Keep it at room temperature for the best spreadable texture. It will stay fresh and delicious for up to two weeks. I do not recommend refrigerating it because it will get too hard.
If you want to make it ahead, it stores beautifully. This makes it a great homemade gift for the holidays. Just give it a quick stir before you serve it. Your friends will love receiving a jar of this!
Recipe Tips for Best Results
- Don’t skip the skinning step or the spread will be bitter.
- Use a high-speed blender for the smoothest possible texture.
- Always sift your powdered sugar to avoid any tiny lumps.
- Be patient during the blending phase as it takes time to liquefy.
- Add a pinch of extra salt to balance the deep chocolate flavor.
- For the holidays, tie a ribbon around the jar for a gift.
- Add a few drops of hazelnut oil for an even deeper aroma.
Ways to Switch It Up
- Swap the neutral oil for coconut oil for a subtle tropical hint.
- Add a teaspoon of espresso powder to intensify the chocolate.
- In the fall, add a pinch of cinnamon for a cozy vibe.
- Use dark cocoa powder for a richer, less sweet version.
- Stir in some chopped roasted nuts at the end for crunch.
Common Questions
Can I use pre-roasted hazelnuts?
Yes, you can certainly use pre-roasted nuts to save some time. Just make sure they are unsalted and the skins are already removed. Give them a quick 2-minute warm-up in the oven to help them blend better.
Why is my spread too runny?
The mixture will be quite warm and thin right after blending. It needs about two hours at room temperature to fully set. Once it cools down, it will reach that perfect spreadable consistency you love.
Is this recipe vegan?
Yes, this version is naturally vegan and dairy-free! It relies on the natural fats from the hazelnuts and oil. It is a great treat for anyone with dairy sensitivities.
I hope this creamy homemade nutella brings a little extra joy to your family table. It is so rewarding to make something this delicious from scratch. Happy blending and enjoy every sweet bite!
— Lidia
Ingredients
- 2 cups raw hazelnuts
- 1.5 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons neutral oil (grapeseed or canola)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350°F (175°C) and roast hazelnuts on a baking sheet for 10 minutes until skins are slightly blistered.
- Transfer warm hazelnuts to a clean kitchen towel and rub vigorously to remove the bitter brown skins.
- Place the skinned hazelnuts in a high-speed blender or heavy-duty food processor and process for 5-8 minutes, scraping down sides, until a liquid hazelnut butter is formed.
- Add the sifted powdered sugar, cocoa powder, vanilla extract, and salt to the processor.
- Continue processing on high while slowly drizzling in the neutral oil until the mixture reaches a smooth, glossy, and emulsified state.
- Transfer the spread into a glass jar and allow to sit at room temperature for 2 hours to set before use.
