Homemade Nutella

I cannot keep this in the house because it is gone in a flash.. :)

7 ounces roasted hazelnuts

1 can condensed milk

1 cup powdered sugar

1/2 cup unsweetened cocoa powder

1/2 teaspoon vanilla

1/8 teaspoon salt

3 tablespoons honey


Preheat oven to 350F.

Place 7 ounces of hazelnuts on a cookie sheet and allow to roast in the oven for approximately 10-12 minutes.

Stir nuts every 3-4 minutes while baking to ensure even roasting.

Remove roasted hazelnuts from the oven and allow to cool for 20 minutes.

Put the cooled hazelnuts in a food processor and pulse until the hazelnuts take on a smooth butter consistency.

Add the 1 cup powdered sugar, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon vanilla extract, 3 tablespoons honey, and 1/8 teaspoon salt to the food processor and pulse for about 2 minutes to blend.

Remove the spread from the blender and place into a container with a top.

Place spread into a refrigerator for at lease an hour before serving.

Notes: 

Scrape the sides of your food processor as needed to ensure that the hazelnuts process evenly.

Consider adding cinnamon, chili powder, extra cocoa, almond extra or other flavors to customize your spread.

Use a food processor instead of a blender, as the hazelnuts are too hard to be adequately processed in a blender.

Taste the spread after you've finished mixing it. If you think it's a little too sweet, add a pinch of salt. If you feel that it's too dry, add another tablespoon or two of honey.

If you don't have the time to toast your roasted hazelnuts, you can skip that step. However, toasting the hazelnuts will add even more flavor to your homemade Nutella.

Get creative with how you enjoy your homemade Nutella—don't just stick to toast. Try it with fresh fruit, on shortcake, with pretzels, and more!

Try using peanuts instead of hazelnuts to create a dreamy peanut butter and chocolate spread!