Chocolate Hazelnut Spread Real Nutella

2009 Sept/Oct

It’s simple to make your own Nutella using hazelnuts, honey or sugar, cocoa powder and a drizzle of canola oil. Hazelnuts make a particularly dry butter; add oil as needed to achieve a spreadable consistency.


  • 2 c. hazelnuts
  • 1-3 t. canola oil
  • 1/2 c. icing sugar (or half icing sugar, half honey)
  • 1/4 c. cocoa


Preheat the oven to 400°F. Spread the hazelnuts on a large rimmed baking sheet and roast for 10 to 15 minutes, shaking the pan once or twice, until the skins break and the nuts look pale golden. Pour the nuts from the sheet onto a clean tea towel and let them cool.

Once cooled, rub the nuts in the tea towel to remove their skins. Don’t worry about getting every bit of the skins off. Put the nuts into the bowl of a food processor and discard the skins left over in the towel. (You may be able to find skinned hazelnuts at an Italian market.)

Pulse the hazelnuts until they are completely ground. Let the machine run, adding 1 teaspoon of canola oil, for 2 to 3 minutes, or until the hazelnuts turn into a thick paste. Add the icing sugar, cocoa and another teaspoon of canola oil and blend for another minute, until the mixture becomes spreadable. Add a little extra oil if you need to. Store the chocolate hazelnut spread in a covered jar in the fridge. Makes about 1 cup.