Nutella is a nostalgic, candy-like spread that highlights the best of a
Ferrero Rocher. There’s something so wonderful about the super-sweet, chocolate-forward hazelnut spread that accompanies frozen waffles, boring toast, or a baggie of Snyder pretzels. But what’s more exciting is that you can make your own Nutella at home with only 5 ingredients. The toasted hazelnuts bring forward a slight savory note to your spread that balances well with rich chocolate. You can use this homemade Nutella in our Nutella pops or Nutella banana bread. Here are our top tips on how to make it.
Toasting the hazelnuts:
It’s challenging to find skinless hazelnuts. Hazelnut skins aren’t bad to have in your nut butter, but it may not be as smooth. Toast the hazelnuts and let cool until you can handle them to remove the skins. You can place them in a towel over a large bowl or sink and vigorously shake to remove the skins. Also, lightly toasting the nuts brings out the natural hazelnut oils, which makes Nutella’s flavor so unique.
Food processor tips:
Homemade Nutella should be somewhat smooth with tiny granules of nut, meaning the mouthfeel texture is like eating nut butter from the jar. Don’t expect this to be like a copycat Nutella. I tried this recipe in a couple food processors and a blender. I found that any food industry-standard, heavy-duty food processor, like the Cuisinart food processor, is best because it grinds the nut into the smallest specks possible.
Control the sweetness:
The Nutella you’re used to from the store is super-sweet. When making homemade Nutella, you get to control how sweet it is. If you prefer a version a little less sweet, then omit the confectioners’ sugar or opt to use bittersweet chocolate.
Storage:
Having Nutella around makes it way too easy to sneak a spoonful here and there. You can store this in an airtight container on the counter for up to 2 weeks, or refrigerate for up to 1 month.
Tried this recipe? Let us know in the comments below.