Homemade Nutella Recipe

You don’t need to run the store next time you’re out of Nutella. All you need is five ingredients, a food processor and about half an hour. Nutella is the perfect spread for toast or wrapped into a warm crepe. This recipe will make 2 cups that last for 2 weeks. Learn how below.

Total time: 25 mins
Yield: 2 cups


  • 1 c. hazelnuts
  • Kosher salt
  • 3 1/2 oz. dark chocolate, chopped
  • 1 c. sweetened condensed milk
  • 2 tbsp. light corn syrup


  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.

Source: Good Housekeeping

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