What is better than store-bought Nutella? Homemade hazelnut Nutella, which is a light version without palm oil and even—sugar-free. All you need are three ingredients: hazelnuts, a pinch of salt, and a drop of neutral-flavored oil.
The result is a cream that tastes like real nuts. What's more, this nut cream can also be used as a filling for Linzer cookies, crescents, or filled biscuits.
The secret is in the nuts
Use whole hazelnuts with the skin on, spread them on a baking sheet, and place them in an oven preheated to 170°C for 10 to 12 minutes. Once removed, wrap them in a tea towel and rub them—the skins will fall off on their own. If some remain, it doesn't matter. This is when the nutty aroma and flavor develop, which will truly surprise you.
Homemade Hazelnut Nutella – Recipe
Ingredients
– 200 g hazelnuts (ideally Piedmontese – Nocciola Piemonte – we used our homegrown ones)
– a pinch of salt
– 1 tsp neutral-flavored oil (canola or grapeseed – also optional)
Step-by-Step Instructions
1. Spread the nuts on a baking sheet and place in an oven preheated to 170°C. Roast for 10 to 12 minutes until they smell intense and the skins are slightly colored. This step is key—roasting develops the flavor and releases natural oils.
2. Transfer the nuts to a clean tea towel and rub them between your palms to remove most of the skins. You don't have to remove all of them, but the fewer skins, the smoother the result.
3. Place the cooled nuts into a powerful blender or food processor. First, a crumble will form, then a paste, and after 5 to 7 minutes of intense blending, a smooth butter will emerge. Add salt or oil to taste.
4. Transfer the finished homemade Nutella to a clean jar, secure with a lid, and store in the refrigerator. It will last for 3 to 4 weeks. Stir before use—the oil naturally separates.
1. For a truly smooth result, blend for a long time. 2. If the cream seems too thick, add a teaspoon of oil—it will soften it beautifully and add a nice shine. 3. For those who love sweet creams, add finely ground cane sugar towards the end of blending, between 25 and 40 g. 4. For a chocolate version, you can add 2 tablespoons of high-quality cocoa (e.g., Dutch-processed) and blend thoroughly.
How to store homemade Nutella
Transfer the finished homemade Nutella to a clean, dry jar with a lid; however, do not put it into a hot jar.
Store at room temperature for up to 2 weeks. Or in the refrigerator, where it lasts up to 4 weeks; if you want it to be spreadable, let it stand at room temperature for a few minutes before use.
How to use it
Homemade Nutella is great for more than just bread. It also works as a nut cream for pastries, in macarons, between biscuits, or in cookies (tested for you and it's a great combination) – Nougat Christmas cookies from hazelnuts. You can also slightly dilute it with warm milk and use it as a glaze for bundt cakes or pancakes.
Why make homemade Nutella
✓ it is richer in flavor and more natural than store-bought
✓ a simple process that you can handle even without experience
✓ great in creams, doughs, fillings, or just on a spoon
✓ you can adjust the fineness, sweetness, and consistency to your liking
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