Thursday, February 5, 2015

homemade nutella


 {Store brand nutella}

The crowning glory of the week--making nutella at home!  It's so easy, and it was 100x better than the store bought nutella.  I used it in all the recipes that I featured this week, and it worked wonderfully.

homemade nutella
 {homemade nutella}

homemade nutella
 {the homemade version is darker than the store-bought, and I didn't add tons of sugar so it wasn't super sweet either}

Are you asking--where do I get hazelnuts?  If you are in the Lexington area, Good Foods Co-Op has them in their bulk food section.  Otherwise, I would call around to local stores and see if they carry them.

one year ago:  creamed corn

homemade nutella
adapted from smitten kitchen

makes 2 cups

2 cups shelled and raw hazelnuts
1/2 cup unsweetened cocoa powder
1 cup powdered sugar (more if you prefer it sweeter)
1/4 teaspoon salt plus additional to taste
3 tablespoons grape seed oil
  1. Heat the oven to 400 degrees. 
  2. Spread the hazelnuts evenly over a cookie sheet and roast until they darken, about 10 minutes, rattling them around a bit halfway through to they toast evenly.
  3. Transfer the nuts to a food processor and grind them for about 5 minutes. First they’ll become a paste. Then they’ll become more of a paste and finally, they’ll liquefy. Scrape down the sides as needed. 
  4. Add the cocoa, sugar, salt and two tablespoons of the oil to the food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add the last tablespoon of oil if the consistency seems too thick. 
  5. Store in refrigerator up to a week in a covered container--if it lasts that long! 
If you want more nutella recipes, I made nutella banana ice cream and nutella cupcakes.  I grew up eating nutella on a piece of bread for breakfast or as a snack so that's how I love it best!  How do you like to eat nutella?

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