Chocolate-Peanut Spread (Make Your Own Nutella)

Deb Perelman, the clever cook behind the Smitten Kitchen blog, creates her version of Nutella

IngredientsNumber of servings: Yields about 1 3/4 cups

  • 2 cups raw peanuts, shelled and skinned
  • 1/2 cup dark, rich unsweetened cocoa powder
  • 1 1/4 cups powdered sugar
  • 1/4 tsp. salt, plus more to taste
  • 3 tbs. peanut oil

    How to make it  

  • 1

    Heat oven to 400° F. Spread peanuts evenly on cookie sheet. Roast until they darken, about 10 minutes, rattling them around a bit halfway through so they toast evenly. (If unable to find raw peanuts, toast for 5 minutes to deepen flavor.)


  • 2

    Transfer peanuts to food processor and grind for about 5 minutes. They’ll become a paste and, finally, they’ll liquefy. Scrape down sides as needed.


  • 3

    Add cocoa, sugar, salt, and 2 tbs. oil to food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add remaining oil if consistency seems too thick.


  • 4

    Store in refrigerator for up to a week in covered container. When fully chilled, it will become thick like peanut butter.

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