Fall

Homemade Nutella

by:
January  4, 2014
4.5
2 Ratings
Homemade Nutella
  • Makes approximately 2 cups
What You'll Need
Ingredients
  • To roast and peel the hazelnuts:
  • 1 1/4 cups hazelnuts
  • 2 cups water
  • 3 tablespoons baking soda
  • To make the nutella:
  • 1 1/4 cups hazelnuts, roasted and peeled
  • 5 ounces milk chocolate, chopped
  • 5 ounces dark chocolate, chopped
  • 6 tablespoons heavy cream
  • 1 tablespoon butter, softened
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons confectionery sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
Directions
  1. Preheat oven to 350° F. Spread the hazelnuts out on a baking sheet and roast for 15 minutes, stirring every 5.
  2. When hazelnuts have finished roasting, bring 2 cups of water to a boil. (The water will fizz up when the baking soda is added to be sure to choose a large enough pot.) Prepare a separate bowl of cool water and set aside on the counter. Once the water on the stovetop is boiling, add 3 tablespoons of baking soda, followed by the hazelnuts. Boil for 3 minutes, drain, then add the hazelnuts to the bowl of cool water. Peel hazelnuts and discard skins.
  3. Blend hazelnuts in a food processor or blender until they form a thick, smooth paste. This should take approximately 5 minutes. It will be crumbly at first but the crumbs will begin to come together to form a butter. Add the butter, sugar, cocoa powder, salt, and extract. Continue to blend until smooth (approximately 1 to 2 minutes).
  4. Melt together chocolates and heavy cream in a double boiler, until a smooth ganache forms. Remove from heat and let cool for 5 minutes.
  5. Once ganache has cooled slightly, add it to the food processor or blender and blend until just combined (around 15 seconds). Transfer to jars and store in the fridge for up to 1 week. (The nutella will firm up slightly in the fridge, so let it sit out at room temp for approximately 30 minutes to soften the consistency.)
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Carey Nershi
Lover of simple food and cocktails served with a single giant ice cube. Raised in the NY Schoharie Valley; currently residing in Burlington, VT. Blogger at reclaimingprovincial.com.

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9 Reviews

Lorrie
Lorrie December 14, 2017
Just made a double batch for christmas gifts without testing it first or reading comments. Mine separated too. Maybe it was oil from cream or butter. Bummer.
 
M W.
M W. July 28, 2014
Just made this and it tastes great but there is a lot of separation and oil (I presume from nuts as there is no oil in recipe). Is this normal?
 
Renee
Renee April 16, 2014
Came out as a chunky mess. Oil separated from the rest once I put it in the blender. Tried to see if blending it longer would help, and it killed my Vitamix. So not worth it.
 
CFrance
CFrance July 27, 2014
There is no oil in this recipe.
 
Renee
Renee July 28, 2014
The oil separates from the nuts. It's the oil in the nuts-not any added oil-that I am talking about.
 
whym
whym December 15, 2020
I know this is an old comment, but for anyone else who runs into this same problem— I had the same issue, but adding some more heavy cream helped bring the oil and the other ingredients back together, and gave it a smoother texture. Don’t give up hope! Oily Nutella can be salvaged, even if the end result isn’t exactly health food :)
 
Marjani
Marjani March 5, 2014
Do you have any other suggestions on how to blend the hazelnuts ? I don't have a food processor and my nutribullet isn't that powerful
 
Carlos
Carlos January 26, 2014
I just made the recipe. Excellent taste not to sweet not to bitter, the only thing I had trouble with was during the hazelnut processing, they would not stick together to make a paste, I just continued on and had a happy ending ;) thanks a lot.
 
Liz
Liz January 12, 2014
I am living in Europe at the moment, absolutely love Nutella, but even here find it too sweet. Will be making this very soon.