Follow these steps for perfect results
hazelnuts
shelled
sunflower oil
cocoa powder
icing sugar
Preheat the oven to 180 degrees Celsius.
Spread hazelnuts on a baking tray.
Roast hazelnuts for 10-15 minutes until skins are blackened.
Remove hazelnuts from the oven and transfer to a clean kitchen cloth.
Rub vigorously to remove hazelnut skins.
Separate peeled hazelnuts from the skins.
Place peeled hazelnuts and sunflower oil into a food processor.
Blend for 10 minutes.
Blend for another 10 minutes until a creamy texture is achieved.
Add cocoa powder and icing sugar.
Mix until well combined.
Pour the mixture into a jar.
Seal the jar and refrigerate for a few hours to thicken.
Enjoy your homemade Nutella!
Expert advice for the best results
For a smoother consistency, blend the hazelnuts longer.
Adjust the amount of cocoa powder and icing sugar to your taste.
Store in an airtight container in the refrigerator.
Everything you need to know before you start
10 minutes
Can be made a few days in advance.
Serve in a jar or small bowl.
Serve with fresh fruit.
Serve with pancakes or waffles.
Use as a dip for pretzels.
Pairs well with the sweetness of the Nutella.
Discover the story behind this recipe
A popular spread enjoyed worldwide.
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