I will never buy Nutella again…
…now that I know how easy, simple, and cheap it is to make at home. Seriously, this stuff is so easy to make, there’s really no reason to actually buy a jar of it.
I’ve tried a bunch of different recipes, including one from the über-talented David Lebovitz. I went through a lot of hazelnuts! They were all good, but none actually made me think I was eating from a jar of Nutella.
Finally, I stumbled across a recipe from Megan Gordon at The Kitchn. Looked simple enough, but unlike a lot of the recipes I tried it didn’t have any milk, or milk products in it.
Strange thing about this recipe is that it’s not only the simplest I’ve tried, but the best tasting.
1 cup hazelnuts, peeled
1/4 cup dark cocoa powder
1/2 cup powdered sugar
3/4 tsp vanilla
1/4 tsp salt
2-4 tbsp canola oil
- Preheat the oven to 350°. Peel the hazelnuts using the directions found here.
- Spread the hazelnuts on a baking sheet and toast until brown and aromatic, for 12-18 minutes, stirring every 5 minutes. Cool 10 minutes.
- Place the hazelnuts in your food processor and blend continuously until they turn into a smooth butter, about 3 minutes.
- Add the cocoa powder, powdered sugar, vanilla, salt, and 2 tbsp of the oil. Blend until smooth, adding 1 tbsp of oil at a time, as needed, until it’s smooth, creamy, and of spreading consistency.
If stored in the refrigerator, the Nutella is good
2 weeks for a long time…I’ve had some in my fridge for 4+ months (I make big batches of it when I find hazelnuts on sale)
- Canola oil can go rancid, so while technically there is nothing in the Nutella that would go bad, why risk spending a night praying to the porcelain goddess? Just keep it in the fridge, but don’t be afraid to take it on a picnic either.
- Every time I’ve made this I’ve needed a different amount of oil. I chalk it up to the differences in the amount of oil in the hazelnuts.
Modified source: http://www.thekitchn.com/how-to-make-homemade-nutella-166472