foraker Posted March 12, 2007 Posted March 12, 2007 This recipe works really well. Just made a batch. I really wouldn't recommend trying to do this in a blender. Nutella 2 cups whole raw hazelnuts 1 cup powdered sugar 1/4 cup unsweetened cocoa powder up to 1/4 cup vegetable or nut oil 1/2 tsp vanilla Preheat oven to 350 degrees F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking so ensure an even color. Since the skin is bitter, you'll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towl, and rub until most of the skins have come off. Don't fret if you can't get off all the skins. Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. At first, you will get coarsely chopped nuts, and then it will turn into a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter! When the nuts are liquidized, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more liquidy now than at room temperature. Transfer the spread to an airtight container, and store refrigerated for up to 1 month. For best results, stir the Nutella before using. Quote
catbirdseat Posted March 12, 2007 Posted March 12, 2007 My daughter is addicted to Nutella. There is always a brown smudge on the cutting board. Quote
G-spotter Posted March 12, 2007 Posted March 12, 2007 Take one avacado Cut in half lengthwise Remove stone Fill hole where stone used to be with Nutella Eat avacado + Nutella with spoon. Quote
archenemy Posted March 12, 2007 Posted March 12, 2007 Nutella is the best! When I was a kid, I discovered it in Denmark. I just about peed my pants when I found I could get it in the U.S. Nutella is good with everything. Except maybe the avocado. Geez Dru, that is super strange. Quote
smithisheaven Posted March 12, 2007 Posted March 12, 2007 There is always a brown smudge on the cutting board. 1 tends to wonder what the cutting board is being used for then? dont ya. Quote
Skeezix Posted March 13, 2007 Posted March 13, 2007 (edited) This recipe works really well. Just made a batch. I really wouldn't recommend trying to do this in a blender. Nutella 2 cups whole raw hazelnuts 1 cup powdered sugar 1/4 cup unsweetened cocoa powder up to 1/4 cup vegetable or nut oil 1/2 tsp vanilla Preheat oven to 350 degrees F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking so ensure an even color. Since the skin is bitter, you'll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towl, and rub until most of the skins have come off. Don't fret if you can't get off all the skins. Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. At first, you will get coarsely chopped nuts, and then it will turn into a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter! When the nuts are liquidized, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more liquidy now than at room temperature. Transfer the spread to an airtight container, and store refrigerated for up to 1 month. For best results, stir the Nutella before using. Why go to all that trouble? Just buy a jar of Nutella... 1 vanilla wafer 1 slice of kiwi fruit 1 dollop Nutella Eat. Repeat until sated... Edited March 13, 2007 by Skeezix Quote
foraker Posted March 13, 2007 Author Posted March 13, 2007 True, but this way you are also getting more of a sweet chocolate-flavored hazelnut butter as opposed to emulsified sugar that tastes like chocolate and hazelnuts. Quote
mythosgrl Posted March 13, 2007 Posted March 13, 2007 Wow! I never thought about making it myself. Nutella is so dang expensive to buy, but if i could make my own version that is just as good for cheaper, i'm in. Plus, the store-bought kind has partially hydrogenated oils in it Thanks for the recipe!! Quote
archenemy Posted March 13, 2007 Posted March 13, 2007 I love how the guts of nuts are referred to as "meat". Quote
sobo Posted March 14, 2007 Posted March 14, 2007 I love how the guts of nuts are referred to as "meat". Rocky Mountain Oysters, the other white meat. Quote
philfort Posted March 14, 2007 Posted March 14, 2007 (edited) Trader Joes sells a Nutella knockoff that has less sugar and more nut content. I don't think it has hydrogenated oils either... Edited March 14, 2007 by philfort Quote
archenemy Posted March 14, 2007 Posted March 14, 2007 I love how the guts of nuts are referred to as "meat". Rocky Mountain Oysters, the other white meat. Hey, I'm from Montana--home of the Testicle Festival. Quote
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