Healthier Homemade Nutella with no additives
Healthier Homemade Nutella with no additives is a medium Korean recipe that serves 8. 120 calories per serving. Recipe by Hanbit Cho on YouTube.
Prep: 47 min | Cook: 17 min | Total: 1 hr 14 min
Cost: $12.00 total, $1.50 per serving
Ingredients
- 200 g Hazelnuts (raw, unsalted; will be caramelized in the pan)
- 100 g Granulated Sugar (for the caramel syrup)
- 50 ml Water (for the sugar syrup)
- 200 g Dark Couverture Chocolate (70% cocoa or higher; melt to 40‑50°C)
- 15 g Unsweetened Cocoa Powder (about 2 tablespoons)
- 30 ml Sunflower Oil (optional; adjusts spreadability (can use hazelnut or grapeseed oil))
- 1 pinch Salt (enhances flavor; optional)
Instructions
Gather Ingredients and Equipment
Measure all ingredients, set out the saucepan, thermometer, wooden spoon, food processor, mixing bowl and jar.
Time: PT5M
Make Sugar Syrup
Combine water and granulated sugar in the saucepan. Heat over medium heat, stirring gently, until the mixture reaches 115°C.
Time: PT5M
Temperature: 115°C
Add Hazelnuts and Crystallize
Add the raw hazelnuts to the hot syrup, stir to coat, then turn off the heat. Continue stirring for about 2 minutes while the sugar crystals form on the nuts.
Time: PT2M
Caramelize the Hazelnuts
Return the pan to low heat and stir continuously. Watch the sugar melt and turn golden‑brown; when the temperature reaches about 175°C and the color is deep amber, remove from heat.
Time: PT7M
Temperature: 175°C
Cool the Caramelized Nuts
Spread the caramelized hazelnuts thinly on a parchment sheet to cool quickly, then let them sit until completely room‑temperature (about 15 minutes).
Time: PT17M
Blend Hazelnut Praline
Break the cooled nuts into pieces and place them in the food processor. Pulse, then blend until a smooth, golden‑brown paste forms, scraping down the sides as needed.
Time: PT3M
Melt Dark Chocolate
Place the dark couverture chocolate in a heat‑proof bowl over simmering water or melt in short bursts in the microwave, stirring until it reaches 45°C (40‑50°C).
Time: PT5M
Temperature: 45°C
Combine All Components
Into the food processor add the hazelnut praline, melted chocolate, cocoa powder and sunflower oil. Blend on high until the mixture is completely smooth and glossy.
Time: PT3M
Set and Store
Transfer the warm spread into the airtight jar, smooth the top, and refrigerate for 10 minutes to firm up. After chilling, let sit at room temperature for a few minutes before spreading.
Time: PT10M
Nutrition Facts
- Calories
- 120
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑free, Dairy‑free (when using dairy‑free chocolate), Nut‑based
Allergens: Tree nuts (hazelnuts), Potential soy (if chocolate contains soy lecithin)
Ingredient Substitutions
- Instead of Hazelnuts: Almonds, Peanuts
- Instead of Granulated Sugar: Brown sugar (will add molasses flavor)
- Instead of Dark Couverture Chocolate: Good quality dark chocolate (70%+)
- Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa powder
- Instead of Sunflower Oil: Hazelnut oil, Grapeseed oil, Neutral vegetable oil
Equipment Needed
- Saucepan
- Infrared Thermometer
- Wooden Spoon
- Food Processor
- Mixing Bowl
- Spatula (optional)
- Airtight Jar
Critical Steps — Do Not Skip
- Caramelizing the hazelnuts to the correct temperature (≈175°C) without burning.
- Achieving a smooth hazelnut praline paste in the food processor.
- Melting the chocolate to the proper temperature (40‑50°C) to avoid seizing.
- Balancing oil amount to reach desired spreadability.
Chef Tips from the Video
- Toast the hazelnuts lightly before caramelizing for an extra nutty aroma.
- Use high‑quality couverture chocolate for the richest flavor and smooth texture.
- If you prefer a sweeter spread, increase sugar in the caramel syrup by 10‑15%.
Troubleshooting
Spread is grainy or gritty.
Blend the hazelnut paste longer; if needed, add a teaspoon more oil and blend again until silky.
Caramelized nuts taste bitter.
Remove from heat as soon as the color turns deep amber (≈175°C) and avoid over‑cooking.
Chocolate seizes and becomes clumpy.
Ensure chocolate temperature stays below 55°C and add a splash of oil while stirring to re‑emulsify.
Storage
Refrigerator: Up to 2 weeks in an airtight jar.
Freezer: Up to 3 months; thaw in the refrigerator before use.
Room temperature: Can sit at room temperature for up to 2 hours; will soften.
Make-Ahead Tips
- Hazelnut praline can be prepared up to 3 days ahead and stored in the fridge.
- Melt the chocolate just before the final blend to keep it fluid.
Frequently Asked Questions
What is the cultural significance and history of Nutella in Italian cuisine?
Nutella originated in Italy after World War II as a sweet hazelnut‑cocoa spread created by the Ferrero company. It quickly became a pantry staple, symbolizing post‑war indulgence and is now a beloved breakfast and snack accompaniment across Europe.
How does the Korean pastry chef Hanbit Cho’s version of Nutella differ from traditional Italian Nutella?
Hanbit Cho’s version replaces the commercial hazelnut paste with a homemade caramelized hazelnut praline, adding a deeper nutty flavor and a subtle caramel note. He also uses high‑quality couverture chocolate and optional oil to fine‑tune the spread’s texture.
What traditional regional variations of chocolate‑hazelnut spreads exist in European cuisine?
Besides Italian Nutella, France has "Pâte à Tartiner" variations that often include added vanilla or sea salt, while Spain’s "Crema de Avellanas" may incorporate a higher proportion of hazelnuts and less sugar. Each region tweaks the nut‑to‑chocolate ratio to match local taste preferences.
What occasions or celebrations is Nutella traditionally associated with in Italian culture?
Nutella is commonly enjoyed at breakfast, as a snack with bread or croissants, and is a key ingredient in desserts like crepes, tiramisu, and the popular "Nutella pizza" served at family gatherings and children's parties.
What authentic ingredients are essential for a traditional Nutella, and what are acceptable substitutes in Hanbit Cho’s recipe?
Traditional Nutella uses roasted hazelnuts, cocoa powder, sugar, palm oil and skim milk powder. In Hanbit Cho’s homemade version, the palm oil is replaced with optional sunflower or hazelnut oil, and the hazelnut paste is made from caramelized hazelnuts for richer flavor. High‑quality dark couverture chocolate serves as a premium substitute for the standard cocoa blend.
What other Korean desserts pair well with Hanbit Cho’s homemade Nutella?
Hanbit Cho’s Nutella pairs beautifully with Korean rice cakes (tteok), sweet potato pancakes (hobakjeon), or as a filling for Korean‑style crepes (hotteok). Its nutty‑chocolate flavor complements the subtle sweetness of these traditional treats.
How has homemade Nutella evolved in home cooking trends over the past decade?
Home cooks have shifted from simple hazelnut‑cocoa mixes to more sophisticated versions that caramelize the nuts, use couverture chocolate, and experiment with oils for texture. This evolution reflects a broader interest in artisanal, small‑batch spreads that prioritize flavor depth over convenience.
What are the most common mistakes to avoid when making Hanbit Cho’s homemade Nutella?
Common errors include overheating the sugar, which leads to burnt caramel; under‑blending the hazelnut paste, resulting in a gritty texture; and adding too much oil, which prevents the spread from firming up in the fridge. Follow the temperature cues and blend thoroughly for best results.
Why does Hanbit Cho’s recipe use both couverture chocolate and cocoa powder instead of cocoa powder alone?
Couverture chocolate provides a smooth, high‑fat cocoa base that gives the spread a glossy finish and richer mouthfeel, while cocoa powder adds extra chocolate intensity without extra fat. The combination balances flavor and texture better than cocoa powder alone.
Can I make Hanbit Cho’s homemade Nutella ahead of time and how should I store it?
Yes, you can prepare the spread up to three days in advance. Store it in an airtight jar in the refrigerator; it will firm up and stay fresh for about two weeks. Before serving, let it sit at room temperature for a few minutes to become spreadable.
What does the YouTube channel Hanbit Cho specialize in?
The YouTube channel Hanbit Cho specializes in pastry and dessert tutorials, focusing on Korean and international sweets, detailed technique breakdowns, and approachable home‑cooking adaptations by pastry chef Hanbit Cho.
Last updated: September 6, 2026
