Homemade Nutella

Who doesn’t like Nutella? As a self proclaim nutella addict my girlfriend Niki inspired to make her favourite snack from scratch. After testing out a few different recipes I finally found one that fully satisfied my sweet tooth from the blog browneyedbaker.

hazelnutThis homemade nutella can be used for all sorts of tasty things. My personal favorite would be dipping it in some fresh fruit or using it in a cookie recipe. Either way if it is stored in a tight-fitting lid or an airtight container it can be used for up to 1 month while you think of other uses that can be explored.

How To Make Nutella
  • 2 cups (8 ounces) hazelnuts
  • 1 cup powdered sugar
  • ⅓ cup Dutch-processed cocoa powder
  • 2 tablespoons hazelnut oil
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  1. Preheat oven to 375 degrees F. Spread the hazelnuts out on a single layer on a rimmed baking sheet and roast until dark brown and fragrant, 12 to 15 minutes, rotating the baking sheet halfway through baking. Keep a close eye on them, as they can go from perfect roasted to burnt in a short amount of time. Transfer the hazelnuts to a medium-sized bowl.
  2. Once the hazelnuts are cool enough to handle, place a second bowl upside-down on top of the bowl with the hazelnuts. Shake vigorously for about 30 seconds to remove the skins of the hazelnuts. It may take a few times to get all of the skins off; each time, remove the hazelnuts that have lost their skin to the bowl of a food processor, then continue shaking.
  3. Process the hazelnuts in a food processor until their oil is released and they form a smooth, loose paste, 2 to 5 minutes, scraping down the bowl often.
  4. Add the powdered sugar, cocoa powder, hazelnut oil, vanilla extract and salt and process until fully incorporated, scraping the bowl as needed, about 2 minutes. The mixture will loosen and become glossy. Transfer the spread to a jar with a tight-fitting lid or an airtight container. You can store it in the refrigerator or at room temperature for up to 1 month.



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