Nutella Recipe
Make Nutella Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hazelnut Paste
Chocolate Mixture
Sweetener & Emulsifier
Optional Finishes
Method
Hazelnut Paste
- 1
Roast hazelnuts
Preheat oven to 350°F (175°C). Spread the 2 cups of raw hazelnuts in a single layer on a baking sheet and roast for 10–12 minutes, shaking the pan once halfway, until skins blister and nuts are fragrant and slightly golden. Watch carefully to avoid burning.
- 2
Remove skins
Transfer hot hazelnuts to a clean kitchen towel. Fold towel over nuts and rub vigorously for 30–60 seconds to remove most of the skins. It's okay if some skins remain — they add a pleasant roast note.
- 3
Grind to a smooth paste
Place the warm peeled hazelnuts into a food processor or high-speed blender. Process on high power: first you will get chopped nuts (30–45 seconds), then a coarse meal, then a crumb that will clump, and after continued processing (3–8 minutes, pausing to scrape sides as needed) the oils will release and the mixture will become a smooth, spreadable hazelnut paste (hazelnut butter). When the paste is nearly smooth, add 2 tbs of neutral oil and 1 tsp salt and continue processing until very smooth and glossy. If your machine struggles, stop and scrape, and allow the motor to rest briefly.
Sugar Syrup & Chocolate Mixture
- 4
Make a simple syrup
In a small saucepan combine 1 cup granulated sugar and 1 cup water. Heat over medium, stirring until sugar dissolves. Bring to a gentle simmer for 2–3 minutes to make a light syrup. Remove from heat and let cool for 5 minutes. This syrup helps keep the spread smooth and scoopable.
- 5
- 6
Incorporate syrup into dry mix
Slowly pour about half of the warm (not hot) simple syrup into the dry chocolate mix, whisking to form a smooth, thick chocolate paste. Add the remaining syrup a little at a time until you reach a pourable but thick consistency. Allow this mixture to cool to warm (not hot) before combining with hazelnut paste.
Bring Together & Finish
- 7
Combine hazelnut paste and chocolate mix
Place the hazelnut paste back in the food processor or in a mixing bowl. Add the chocolate-syrup mixture, 6 tbs vegetable oil, and 2 tsp vanilla extract. Process or mix until fully combined and smooth, scraping the sides as needed. Taste and adjust sweetness or salt: add up to 2–4 tbs more powdered sugar for more sweetness, or up to 1/4 tsp additional salt if it tastes flat.
- 8
Adjust texture
If the spread is too thick, add oil 1 teaspoon at a time until desired spreadability is reached. If too thin, pulse in 1–2 tbs more powdered sugar or 1–2 tbs ground toasted hazelnuts.
- 9
Optional chocolate enrichment
For a richer chocolate flavor, melt 2 oz of dark or milk chocolate and fold it in (or process briefly) until fully incorporated and smooth.
- 10
Cool and jar
Transfer the Nutella-style spread into sterilized jars while warm. Allow to cool to room temperature uncovered, then seal and refrigerate. The spread will thicken slightly as it cools.
- 11
Serve and store
Serve at room temperature spread on toast, pancakes, or use in recipes. Store refrigerated for up to 2–3 weeks. To restore spreadability after refrigeration, let sit at room temperature for 20–30 minutes or warm gently.