Homemade Nutella

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Homemade Nutella
We find original nutella (at least the version you find here in America) to be too sweet. But this recipe uses just enough maple syrup for only a light sense of sweetness. Use the ingredient amounts as a starting point and adjust (everything other than the hazelnuts) as you like. A good food processor is key here and even then, expect a bit more texture than commercial varieties.
homemade nutella
Course Snack
Cuisine Technique
Servings
Ingredients
  • 3 tbsp baking soda
  • 2 cups hazelnuts
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/4 cup neutral oil, such as vegetable or grapeseed
  • 1/4 tsp kosher salt
  • 1 tsp vanilla
  • 1/4 cup milk your favorite kind
Course Snack
Cuisine Technique
Servings
Ingredients
  • 3 tbsp baking soda
  • 2 cups hazelnuts
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/4 cup neutral oil, such as vegetable or grapeseed
  • 1/4 tsp kosher salt
  • 1 tsp vanilla
  • 1/4 cup milk your favorite kind
homemade nutella
Instructions
To peel the hazelnuts:
  1. Fill a medium - large sized pot with 4 cups water and the baking soda. Bring to a boil. Add the hazelnuts and boil for 3 minutes, stirring to prevent bubbling over. The water will turn black - this is normal. Drain and run under cold water. Rub the hazelnuts between your fingers to remove the skins or try rubbing them in a clean towel. They don't need to be perfect.
For the nutella
  1. Place the peeled hazelnuts on a baking sheet and roast in the oven for 15 minutes at 350 degrees. Briefly cool then run the hazelnuts in the food processor on high speed for 2-3 minutes until very finely chopped, stopping to scrape down as needed. Add the cocoa powder, maple syrup, oil, salt and vanilla and run for another minute. Pour in the milk and pulse until smooth. Add more milk if needed. Taste and adjust the maple, vanilla and salt as you like.
  2. Store in an airtight container in the fridge for up to a month.
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