Best Homemade Nutella Recipe – How To Make Easy Nutella


Mike Garten

It’s so easy to make this homemade nutella recipe, you might never have to buy it from the store again. That’s right— all you need is 5 ingredients (including salt!), a food processor, and about a half hour. Got all that? Let’s go.

Nutella is a chocolate-hazelnut spread made from toasted, ground hazelnuts, salt, chocolate and a little bit of sweetener. It’s delicious spread on toast for a sweet snack, wrapped into a warm crêpe for a decadent brunch recipe, or even used in savory dishes like our succulent chicken mole. This recipe makes 2 cups and lasts for 2 weeks, but we doubt it will stick around for even that long! Here’s how to make it:

How to make easy nutella

  1. Roast hazelnuts and remove most of their peels.
  2. Process the hazelnuts with salt until mostly smooth.
  3. Microwave the chocolate, then stir in condensed milk and light corn syrup before adding this mixture to the puréed hazelnuts. Buzz once more until combined.  

Pretty simple, right? Here are our tips for making the best nutella ever:

– Be sure to use a high-quality food processor. You will grind the nuts for about 8 minutes, so it’s important to have an appliance that won’t overheat or get clogged.

– Toast the nuts before processing. Not only does this make it easier to remove the hazelnuts’ peels, but it enhances their flavor greatly.

– Use your best chocolate. The chocolate is (of course) an important part of the flavor here, so you’ll want to use a good quality, dark chocolate bar.

– Add sweetened condensed milk. This convenient, canned product adds sweetness and richness in a way that regular milk does not. It’s a game changer!

– Sweeten with light corn syrup. Corn syrup softens the texture of this nutella (just like the ultra-creamy stuff in the jar!) and avoids crystallization. Sugar will not work in the same way.

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    Total Time:





    3 1/2

    dark chocolate, chopped


    sweetened condensed milk

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    1. Heat oven to 375°F. Place hazelnuts on a rimmed baking sheet and roast 10 minutes, shaking once or twice. Wrap hot hazelnuts in kitchen towel and roll vigorously to remove most of peel; cool completely.
    2. In a food processor, process hazelnuts and 1/2 teaspoon salt until mostly smooth and runny, about 8 minutes, stopping and scraping the side of the bowl occasionally.
    3. In a medium bowl, microwave chocolate in 20-second intervals, stirring after each until melted, then stir in condensed milk and corn syrup. Add chocolate mixture to pureed hazelnuts; pulse until just combined. Store in airtight container at room temp up to 2 weeks.

    NUTRITIONAL INFORMATION (per Tbsp): About 80 calories, 4.5 g fat (1.5 g saturated), 2 g protein, 45 mg sodium, 8 g carbohydrates, 1 g fiber

    Did you make this recipe? Comment below!

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    Source : Goodhousekeeping