Homemade Nutella or Hazelnut Chocolate Spread Recipe


(photo: from left to right: processing the ingredients, toasting hazelnuts, final product)

Nutella was invented in Italy in the 1940’s and was a response to the shortage of cocoa (given World War II) and a way to extend the chocolate supply in Italy.  The company, founded by Pietro Ferrero, used hazelnuts as the extender given the abundance of the nut in northwestern Italy.  

Nutella is a popular spread throughout the world and even boasts dedicated recipe sites like BellaNutella.com run by our friend Paula.  Nutella was a staple product in our Italian American household (it was introduced in select US markets in 1983) and pantry and was a particular favorite of my sister, Roseann.  I, on the other hand, was a picky eater shunning all food types, except pasta and pizza, until I reached the age of 14.  Luckily, our 20 month old son has a terrific palate!

(photo: toasting hazelnuts in a dry pan) 

Recently, our friend Dr. K sent us photos of his homemade Nutella recipe and I immediately thought here’s our next guest post!  The recipe is straight from the New York Times

Here’s the process and ingredient amounts:
Toast 1 cup peeled hazelnuts in a dry pan until they are fragrant and golden, then let cool. Meanwhile, melt 4 ounces semisweet chocolate (not chips) and 2 ounces unsalted butter (4 tablespoons). Stir in 1 teaspoon vanilla extract.
Blend cooled nuts in a food processor until smooth, 3 to 5 minutes, drizzling in 1 to 2 tablespoons of nut or vegetable oil. With the machine running, add the chocolate mixture, 3 tablespoons sweetened condensed milk, and 1/2 teaspoon kosher salt. Transfer to a container and refrigerate. 

(photo: done: homemade nutella!)


  1. What’s wrong with palm oil? Palm oil has many health benefits. 

  2. What a great recipie and Thanks for shared me recipie info.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.