Nutella is a skim milk, roasted hazelnut, and cocoa spread that is absolutely delicious. An overflowing layer of homemade Nutella spread on a loaf of bread. Doesn’t that appear like a great way to wake up?
I’ve wanted to prepare Homemade Nutella ever since I made the peanut butter. Because once you add butter to your nut, you don’t stop right there. This Nutella recipe is easy to make and more delicious and healthier than store-bought Nutella jars.
- 2 cups of hazelnuts
- 6 ounces of milk chocolate
- 2 Tbsp. of mild vegetable oil, such as canola
- 3 Tbsp. of confectioners’ sugar
- 1 Tbsp. of unsweetened cocoa powder
- 1 tsp. of vanilla extract
- 3/4 tsp. salt
- Baking Sheet
- Love for Nutella
- Preheat the oven to 350°F
- Evenly spread the hazelnuts on a clean baking sheet and toast them in the oven for about 14 minutes, until they’ve golden-browned. Wrap them in a towel and rub firmly to remove as much loose skin as possible. (Some skin will stick to the nuts even after rubbing. It’s okay—not to mention inevitable.) Let it cool throughout.
- Carefully melt the chocolate in a large pan in the microwave or over gently simmering water. Stir until uniformly smooth. Let it cool completely.
- In an electric-motor food processor, grind the hazelnuts until they become a good paste. Add cocoa powder, oil, vanilla, sugar, and salt and go on processing until the blend is as smooth as possible-or as smooth as you like.
- Add the cold melted chocolate (cool it before adding), blend thoroughly, and then strain the mix to eliminate any hazelnut chunks that remain.
- The homemade Nutella will be thin and somewhat runny and maybe even a little warm, but it will harden as it cools.
Shift your homemade Nutella into a jar or other airtight container and let it cool in a dry place. Cover the box after trying many spoonfuls. The Nutella will stay fresh for up to 15 days. (Hahaha! We finished it within 40 hours)