Nutella Recipe

Toast hazelnuts

Preheat oven to 350°F (175°C). Spread 2 cups raw hazelnuts in a single layer on a baking sheet. Roast for 10–12 minutes, stirring once or twice, until skins are blistered and nuts are fragrant. Watch carefully to avoid burning.

Remove skins

While warm, transfer hazelnuts to a clean kitchen towel. Fold towel over and rub vigorously to remove as much loose skin as possible. A few flecks of skin are fine. Let nuts cool 10 minutes.

Process to butter

Place cooled hazelnuts in a food processor. Pulse, then run continuously: they will go from chopped to a paste, then a smooth, glossy nut butter. This may take 6–10 minutes depending on your processor; scrape down sides every 1–2 minutes. When very smooth and oily, proceed to the next step.

Caramelize sugar (optional but recommended for authentic flavor)

In a small saucepan over medium heat, add 1 cup granulated sugar and spread evenly. Let it melt without stirring for 2–3 minutes, then gently swirl the pan. Once mostly melted and amber in color, remove from heat and carefully add 2 tablespoons warm water to slightly loosen the caramel (it may sputter). Stir to a syrup. Immediately whisk in the hazelnut butter in small additions to incorporate — this develops the characteristic Nutella flavor. If you prefer to avoid hot sugar, you can instead use the sugar directly in the processor (see alternate step).

Alternative sugar method

If you don’t want to caramelize sugar, return hazelnut butter to the food processor and add 1 cup granulated sugar and 1 tsp salt. Process until fully incorporated and smooth. Continue with the recipe’s chocolate additions.

If you caramelized sugar and mixed it with hazelnut butter, move that mixture to a bowl. Melt 4 oz finely chopped dark chocolate in a heatproof bowl set over barely simmering water (double boiler) or in 20–30 second bursts in a microwave, stirring between intervals until smooth. Do not overheat.

In a separate small bowl, whisk together 1 cup unsweetened cocoa powder and 1 cup milk powder to remove lumps. Sift if needed for a smoother spread.

Return the hazelnut mixture to the food processor. With the processor running, add the melted chocolate in a thin stream, then add the cocoa + milk powder mixture in portions. Scrape down the sides as needed. Process until completely smooth and uniform.

With the processor running, drizzle in 3 tablespoons neutral oil to loosen the texture to a spreadable consistency. Taste and adjust — if too thick, add up to 1 more tablespoon oil, 1 teaspoon at a time.

Add 1 teaspoon pure vanilla extract, 1 teaspoon optional hazelnut liqueur (if using), and 2 tablespoons warm water to help emulsify and smooth. Process briefly until glossy and fully combined. Taste and add the remaining 1 teaspoon salt if needed (if you used salted hazelnuts or omitted earlier salt, skip).

Scrape the finished spread into a clean jar or container. The spread will thicken as it cools. Let cool to room temperature, then seal and refrigerate. Homemade Nutella keeps 2–3 weeks refrigerated; bring to room temperature before using for easier spreading.

Notes: If you used the caramel method, the flavor will be slightly more caramelized and less grainy. For a completely smooth, commercial-like texture, you can grind the sugar into a fine powder before adding, and use a high-power processor or small spice grinder to pre-fine the cocoa and milk powders.