Skip Nav
Cooking Basics
10 Make-Ahead Meal Prep Hacks That Will Make You Feel Really Good Later
Dinner
16 Italian Soup Recipes to Get You Through Chilly Nights
Valentine's Day
Minty-Fresh Peppermint Pattie Brownies Are an Ideal Valentine's Day Treat

Nutella Recipe

12 Days of Edible Gifts: Chocolate Hazelnut Spread

If you scratched your head at the words "chocolate hazelnut spread" let me turn it into a phrase that you'll understand: homemade Nutella! This rich, addictive spread that's wildly popular in Europe makes for a luxurious and slightly rustic edible gift. It's absolutely delicious to eat and surprisingly uncomplicated to make. To turn the hazelnuts into a butter, you will need a food processor, but other than that the ingredients are common and the technique easy. Although the recipe calls for hazelnut oil, I didn't feel like buying a whole bottle of the specialty item, so I used canola oil instead. And my Nutella came out scrumptious! Look at the recipe after the break.

Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

Nutella Recipe 2010-12-03 12:23:45

Ingredients

  1. 2 cups raw hazelnuts
  2. 1/2 cup unsweetened cocoa powder
  3. 1 cup powdered sugar
  4. 1/2 teaspoon vanilla
  5. 1/8 teaspoon salt
  6. 3 tablespoons hazelnut oil, more as needed

Directions

  1. Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes.
  2. Transfer the hazelnuts to a damp towel and rub to remove the skins.
  3. In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.
  4. Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved.
  5. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.

Makes about 1 1/2 cups.


Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image
Image Source:
Crock-Pot Chocolate-Nut Clusters
Cookies to Give For the Holidays
Things to Send Other Than Flowers
Peppermint Pattie Brownies
Holiday Edible Gift Ideas
Chocolate Chip Cookie Dough Truffles
Best Smart Home Devices of 2017 Gift Guide
Sparkling Water Drinks
Easy Chocolate Dessert Recipes
Yoga Poses to Ease Digestion
From Our Partners
Latest Food
All the Latest From Ryan Reynolds