Sunday, November 21, 2010

I Heart Hazelnuts- Homemade Nutella

I swear I didn't stage this shot- doesn't it look like a heart???
I've been on a Nutella kick lately. I tend to get on jags with foods and have to let it run its course. I was thrilled to see a recipe for homemade Nutella in Baked Explorations and, of course, I had to make it!

Homemade Nutella
adapted from Baked Explorations

Maybe my food processor's blade is a little worse for the wear but the consistency of my homemade Nutella wasn't as smooth as the commercially made spread I've purchased. However, it was sooo delicious, I can overlook that small imperfection. Also, you won't be saving any money by making your own Nutella, unless you have a hazelnut tree in your backyard. Between purchasing the nuts and a good quality hazelnut oil, you'll have spent more than the cost of a store bought jar. I don't recommend using vegetable oil instead of hazelnut oil and I think it's worth the splurge to purchase a bottle. Suck it up- it's that good!
Makes approximately 1 1/2 cups

2 c whole raw hazelnuts
1/3 c unsweetened cocoa powder
1 ¼ c confectioners sugar, sifted
1/2 t vanilla
1/8 t salt
3 to 4 T hazelnut oil (can sub vegetable oil)

1. Heat the oven to 350 degrees Fahrenheit. Spread the hazelnuts over a baking sheet and roast until darkened and aromatic, about 10 -14 minutes, tossing a few times to ensure the nuts brown evenly and don’t burn. Allow the nuts to cool and then place in a damp towel and rub to remove the skins.
2. In a food processor, grind the hazelnuts to a liquefied butter, about 3-5 minutes. Scrape down the sides of the bowl and process another 30 seconds.
3. Add the cocoa, sugar, vanilla, salt and 3 tablespoons of hazelnut oil to the food processor and continue to process until well blended, about 1 minute. Add additional hazelnut oil a teaspoon at a time until the desired consistency – the mixture should be smooth enough to spread. Place in a tightly sealed container and keep refrigerated. Allow the spread to come to room temperature before using, as it will thicken when refrigerated. Will keep up to 2 weeks refrigerated.

4 comments:

  1. it DOES look like a heart and how very fitting. Because sane people heart nutella ;)

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  2. @Linda Totally agree- you need to be committed if you don't like Nutella!

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  3. Cannot wait to make this!!! My family will go wild! Nothing could be better than fresh hazelnuts!

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  4. @UrMom You're right- nothing could be better!

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