Healthier Homemade Nutella with no additives

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

1. Gather Ingredients and Equipment

   Measure all ingredients, set out the saucepan, thermometer, wooden spoon, food processor, mixing bowl and jar.

   Time: PT5M

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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