Homemade Nutella Recipe

A Jerry James Stone Recipe




  • 1 cup raw hazelnuts
  • 1 cup chocolate chips
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 1 tablespoon canola oil
Jump to instructions
Cook Time 15 minutes
Total Time 15 minutes


  • Preheat your oven to 350 degrees F.
  • Add the raw hazelnuts to a baking sheet that is large enough to spread them out in a single layer. Roast the hazelnuts for about 15 minutes. This will loosen the skins, making them easier to remove. It also makes the hazelnuts easier to blend.
  • Remove the nuts from the oven and let them cool enough to handle. Take a handful of nuts at a time, and vigorously rub them between both hands until the skins fall off. Transfer the nut without skins to another bowl and continue until all nuts have been peeled.
  • Add the nuts to a food processor and puree for about 10 minutes, until a butter is formed, scraping the sides as needed.
  • Place the chocolate chips in a microwave-safe dish and microwave them for 10 seconds. Give them a stir, and repeat. Continue in 10-second batches until the chocolate fully melts.
  • Once melted, mix in the oil until the chocolate and canola oil are fully incorporated.
  • Add the vanilla extract, powdered sugar, melted chocolate, and salt to the hazelnut butter and puree to mix. Taste to adjust salt, sugar, or vanilla.
  • Transfer to a clean airtight container and store at room temperature for everyday use. Should keep for up to three weeks.