Description
Homemade Nutella is really easy to make. It’s rich, decadent, and so much better than the store-bought version. Spread it on toast or cookies, stir it into yogurt or oatmeal; the possibilities are endless.
Ingredients
Units
Scale
- 3 cups raw hazelnuts (sometimes called filberts)
- 1 teaspoon cinnamon (optional)
- 1/2 teaspoon fine salt
- 1 teaspoon pure vanilla extract
- Scant 3/4 cup melted dark chocolate (I used 60% cocoa, which was the perfect amount of sweetness for me)
- 1 –3 teaspoons honey (only needed if you desire a sweeter spread. I found the chocolate was sweet enough)
Instructions
- Preheat oven to 350 degrees. Place the hazelnuts on a rimmed baking sheet. Toast for 15 to 20 minutes, shaking the pan occasionally to prevent burning.You will know the hazelnuts are done when you can smell them. The skins will begin to crack. This makes them easier to remove from the hazelnut.
- Place the hazelnuts on a kitchen towel. Use the towel to rub off the skins. Some skins remaining are okay, but try to remove most of them for a smoother spread.
- Add the warm hazelnuts, cinnamon, and fine sea salt to your food processor (a really high-powered blender may work, although I have not tested this), and puree until mostly smooth, about 5 to 10 minutes. Remove the top and scrape down the sides. Process again until smooth and pretty runny. There will be a little texture to the hazelnut butter, but it should be mostly smooth.
- While the food processor is running, melt your chocolate either in the microwave or by using a double boiler. If using the microwave heat it in 30 second increments, stirring in between each heating until the chocolate is completely melted and runny.
- Add the melted chocolate and vanilla to the hazelnut butter. Blend just until everything is well incorporated.
- Taste the Nutella. If you desire a little more chocolate, then melt more and add it. I found just under 3/4 cup to be perfect. If you want to sweeten it a little more add a little honey at a time (I found mine to be perfect without the honey).
- Transfer to jars for storage. Store at room temperature for up to 1 month, maybe longer. It will become more of a solid texture as it cools.
- Enjoy swirled into ice cream, yogurt, or oatmeal, or spread onto toast or a cracker, or just straight from the jar. The possibilities are endless.
Notes
Recipe slightly adapted from Minimalist Baker
