Homemade hazelnut nutella
Nov 24, 2025
Store-bought Nutella contains hazelnuts (13%) and cocoa (7%), but it is mainly made up of sugar (55%) and palm oil (20%). Together, these ingredients are more abundant than the hazelnuts themselves.
But the homemade version is different – pure and simple. All you need are three ingredients: hazelnuts, a pinch of salt and a drop of neutral oil . Nothing more, no unnecessary stuff. The result? A cream that tastes like real nuts, not a lot of sugar. What's more – this Nutella or nut cream can also be used as a filling for Linz cookies, rolls or filled cookies. The price is affordable and it consists of a pinch of salt and a teaspoon of oil. We had our own nuts.
The base is in the nuts
Use whole hazelnuts with their skins on, spread them on a baking sheet and put them in the oven at 170°C for 10 to 12 minutes. After taking them out, wrap them in a towel and knead them - the skins will fall off on their own. Right now, a nutty aroma and taste will develop that will surprise you.
Homemade Nutella from hazelnuts – recipe
Ingredients
– 200 g hazelnuts (ideally Piedmontese – Nocciola Piemonte – we used our homemade ones)
– a pinch of salt (optional)
– 1 teaspoon neutral oil (rapeseed or grapeseed – also optional)
Step by step procedure
Spread the nuts on a baking sheet and place in a preheated oven at 170°C. Roast for 10 to 12 minutes, until they start to smell intensely and the skins start to colour slightly. This step is crucial – the roasting will develop the flavour and release the natural oils.
Transfer the nuts to a clean towel and rub between your palms to remove most of the skins. You don't have to remove all of them, but the less skins, the finer the result.
Place the cooled nuts in a high-powered blender or food processor. First, a crumb will form, then a paste, and after 5 to 7 minutes of intensive blending, a smooth butter will form. Add salt or oil to taste.
Transfer the finished Nutella to a clean jar, cover, and store in the refrigerator. It will last for 3 to 4 weeks. Stir before using – the oil will naturally separate.
If you want a really smooth result, don't skimp on the mixing time. And if you find the cream too thick, add a teaspoon of oil – it will soften it beautifully and give it a shine. I like this nutty version, but if you can't resist the sweet one, you can add finely ground cane sugar towards the end of mixing, from 25 to 40 g of sugar. For complete perfection, you can add 2 tablespoons of good quality cocoa (e.g. Dutch type) and mix everything thoroughly and you're done.
How to preserve homemade Nutella
Transfer the finished Nutella to a clean, dry jar with a lid, but do not put it in a hot jar .
Store at room temperature for up to 2 weeks . Or in the refrigerator for up to 4 weeks , and if you want it to be soft, let it sit at room temperature for a few minutes before using.
How to use it
Homemade Nutella is not only suitable for bread. But also as a nut cream for cookies , macaroons, between cookies or in sweets (tried for you and it's a great combination) - Nougat Christmas cookies made from hazelnuts . You can also dilute it slightly with warm milk and use it as a icing for sponge cakes or pancakes.
Why make homemade Nutella?
✓ it is richer in flavor and more natural than store-bought
✓ simple procedure that you can handle even without experience
✓ great for creams, doughs, fillings or just for a spoon
✓ you can adjust the smoothness, sweetness and consistency to your liking
