How to Make Homemade Nutella

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I’ve been on a “diet” for 17 very long days now. For the most part, I’ve managed to avoid wine, pasta, cheese, nuts and bread, and I’ve consumed very little sugar. As you can probably imagine, I’ve been fairly grouchy. But I’ve been working out like a mad woman and- 7 pounds down so far- I feel pretty darn great. I figured that after 17 days of discipline, it was high time to whip up a little treat that I could sample and then pass along to someone else. Making Homemade Nutella seemed like as good a choice as any other.

I cheated a little. Classic Nutella is basically Chocolate- Hazelnut Spread.  See, I’ve never been super keen on hazelnuts, so I decided to use Marcona almonds instead. Marcona’s are a Spanish almond- they are skinless, lightly fried in olive oil and salted.  Since they’re already toasted and skin-free, they make the grinding process that much quicker.  

Marcona’s are awesome for snacking, adding to cheese trays and placing in bowls to nibble when guests drop by.  They’re a zillion times more delicious than regular almonds.  You can pick up a good-sized 17.6-ounce tub of them at Costco for only $7.99 (in the candy/nuts aisle).  Or you can find several varieties on Amazon for a little bit more.  The brand I used is roasted rather than fried in oil, so we’re going to add some oil to the recipe to compensate for the dryness.

I used a Blendtec blender for this recipe since it has a really cool Twister Jar option for superior nut grinding ability.   Those little black arms you see– you simply turn those by using the handle on top, which keeps stuff from sticking to the sides of the blender.   Not to worry though…if you don’t own one of these yet then you should go for using a food processor for this recipe.  Here’s how you make it:

Place your Marcona almonds in your processor or Blendtec.

Grind away until it turns into a paste.  Here’s how it looks when it’s almost done.  Keep grinding.

You’re looking for a creamy consistency like peanut/almond butter.  At this point, you can call it a day and use this up as Marcona Almond Butter!  Or you can continue and make my variety of Nutella (Chocolate- Almond Butter).

Add the remaining ingredients, then turn the machine back on until everything is mixed and smooth.  I adapted a recipe that I spotted on David Leite’s site, which originated in the book, “Cake Simple” by Christie Matheson.  Instructions in that recipe offer an option to strain the Nutella at this point to bring it to a true creamy, classic Nutella consistency.  See that recipe if you’d like to strain (or if you’d prefer to make classic Nutella with hazelnuts).  Otherwise, just leave it as is and it will have a slight crunch to it- tiny pieces of almond.  I left mine unstrained.

Transfer it into a jar and it will be rather loose and pourable- much unlike the Nutella that you spoon out of a jar.  Don’t refrigerate it or it will solidify, but do place a lid on top and keep it at room temperature.  It should thicken up just fine- to a nice, spreadable consistency, though it will not be quite as thick and creamy as classic Nutella.  And if it does happen to get too thick- just pop it in the microwave for a short burst and a softer consistency will return.

At our house, we enjoy our Nutella on graham crackers for after-school snacks, and we like it swirled into banana bread and in thumbprint cookies too.  If you’re feeling wild-and-crazy, you can add a little Marshmallow Fluff on those graham crackers too.

According to Matheson, you’ve got two weeks to eat this jar of yummy stuff.  I’d say that’s a feat that won’t be too difficult to accomplish, wouldn’t you?

Homemade Nutella

This recipe is made with Marcona almonds, but you can opt to use skinned, toasted hazelnuts if you wish.

Yield: About 2 cups

Prep Time:15 min

Ingredients:

12 ounces milk chocolate, chopped (I used Hershey's milk chocolate chips)
1 cup Marcona almonds (or skinned and toasted hazelnuts)
2 to 3 tablespoons canola oil (if your almonds have been fried in oil, use only 2)
3 tablespoons powdered sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/4 to 1/2 teaspoon sea salt (taste, and add as much as you'd like)

Directions:

1. Place the chocolate chips in the top of a double boiler over simmering water; heat and stir until smooth and melted. Alternately, you can place the chocolate in a microwave-safe bowl and heat in short bursts until the chocolate is soft and melted. Set the hot melted chocolate aside to cool to warm.

2. Place the almonds in your processor. Process until they are well ground. Take a peek, then process again until the mixture is creamy like peanut or almond butter.

3. Add melted chocolate, oil, sugar, cocoa, and vanilla. Process again until all is well- combined and smooth. Taste and add salt, as desired. Pour the Nutella into a jar. Let cool at room temperature. Place a lid on top and store at room temperature. (see *Tips below) Consume it all within 2 weeks!

Tips:

*To prepare this recipe with hazelnuts, see Christie Matheson's original recipe for instructions on how to skin and toast hazelnuts.
*Don't store the Nutella in the refrigerator or it will solidify. The mixture will be a thinner consistency until it comes to room temperature. It should stay a soft consistency. If it does happen to harden, just pop it in the microwave for a short burst and it will return to a soft consistency.
*If you are preparing this recipe as gluten-free, just be sure to use brands of chocolate and vanilla extract that are known to be GF.

Source:  RecipeGirl.com (Inspired by and adapted from Christie Matheson)

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Comments

  • Elizabeth @Food Ramblings wrote:

    Congrats on the 17+ day diet success!!

  • Kristi Rimkus wrote:

    How fun is this! Congratulations on sticking with your diet. I need to drop a few pounds myself. You’re an inspiration to get started.

  • Joanne – Inspired Taste wrote:

    Oh my! Love this. We actually have a big bag of Marcona almonds in our pantry. Homemade nutella, here we come!

  • Shaina wrote:

    Delicious! I love the idea of doing it on my own. I’m going to need to try the nut grinding in the twister jar on the Blendtec.

  • Carolyn wrote:

    Sacrilege, Lori, to make nutella with almonds! Kidding…sort of. I like them both, but I happen to be slightly obsessed with the hazelnut chocolate combo. It makes me weak in the knees. Yours is gorgeous, though. 🙂

  • Katie @ Oh Shine On wrote:

    Diets are awful — I’m glad you’re rewarding yourself!

  • Sommer@ASpicyPerspective wrote:

    Lori, my kids would die if I let them make their own nutella! I’ll have to surprise them this weekend. 🙂

  • Erin @ Dinners, Dishes and Desserts wrote:

    Gorgeous! It looks so smooth, and creamy. I love Nutella, and this almond version sounds amazing!

  • Chris wrote:

    This is the spread for me! Now I can get my DARK chocolate in there…and with almonds instead of hazelnuts, I’ll be a very happy gal! Just awesome!

    For Jennifer: Remember, working out creates muscle! And muscle weighs MORE than fat! Sometimes you can’t “go” by the scale and have to go by the way your clothes fit. I know that isn’t the way our minds are geared to “see” progress but it’s a much better way to “feel” progress!!! Stare in the mirror instead of at that stupid scale!!!

  • Jennifer @ Peanut Butter and Peppers wrote:

    7lbs in 17 days! Thats crazy!! How many calories do you eat a day? I am so jealous!! I have been working out like crazy and cutting back on bad food and I think I gained a pound!!! You go girl and I love your Nutella Spread!! The blender looks awesome!! I need a blender that can chop nuts!

  • Maria in NJ wrote:

    Hey Lori, I have been doing the no-grain, no sugar diet for about 8 weeks now and going to WW to get weighed and keep me accountable and in 10 weeks I have managed to get rid of 20 lbs, still have some more to go but it is working for me…call it what you may, Atkins, Paleo, Sugar Busters, South Beach, Hunters diet, its all the same, get rid of the carbs and the weight will come off…but you mentioned that you are restricting cheese, cheese is your friend, and nuts too, you just can’t overdo it…keep going girl…I think I mentioned that I made your cupcakes for a party the other week, (everybody raved, and yes, I do give you kudos) do you know how hard it was not to scoff down one of those babies, but be strong we must!!

    must try this recipe and look for those almonds…m

  • Maria in NJ wrote:

    Hey Lori, I have been doing the no-grain, no sugar diet for about 8 weeks now and going to WW to get weighed and keep me accountable and in 10 weeks I have managed to get rid of 20 lbs, still have some more to go but it is working for me…call it what you may, Atkins, Paleo, Sugar Busters, South Beach, Hunters diet, its all the same, get rid of the carbs and the weight will come off…but you mentioned that you are restricting cheese, cheese is your friend, and nuts too, you just can’t overdo it…keep going girl…I think I mentioned that I made your cupcakes for a party the other week, (everybody raved, and yes, I do give you kudos) do you know how hard it was not to scoff down one of those babies, but be strong we must!!

    must try this recipe and look for those almonds!!!

  • icakepops wrote:

    I love that your home made Nutella tastes yummy yet is still good for me!

  • Chung-Ah | Damn Delicious wrote:

    Who knew that homemade nutella was this easy to make?! Thank you for saving me so much money, Lori!

  • Ashlee wrote:

    No wine, pasta, cheese, nuts or bread? You are a stronger woman than I!

  • Becky wrote:

    Heading into the kitchen to make this now! Thanks for sharing.

  • Meghan wrote:

    Congrats on the 7 pounds girl! Your homemade nutella sounds divine!

  • kelly wrote:

    Congrats on the weight loss and thanks for the recipe! We’ve never tried making any sort of nut butter, but I think the kid would really like this one.

  • Marina {YummyMummyKitchen.com} wrote:

    P.S. Congratulations on the 7 lbs!!! I need to tone it down with the wine, bread, and cheese, but those are my favorite things so I’m hesitating…

  • Marina {YummyMummyKitchen.com} wrote:

    Your Nutella looks better than the original! And yes, we must have been on the same wavelength this week 🙂 I have got to get one of those blenders!