Thursday, August 18, 2011

homemade & with love.....nutella

If you don't know what this is.....I'm sorry.....But you should because Nutella is one of the best things on this planet!!! Now don't go rushing out to buy a jar of this Italian breakfast (or any time) spread, but rush out and go buy the ingredients to make your own.

The skinning of the hazelnuts are a bit time consuming, but worth it. And hazelnut oil? What else do you do with hazelnut oil? Substitute it when making a vinaigrette, baked in homemade granola, drizzled on top of half of an avocado.....or just make this! ALL. THE. TIME!!!

Hazelnut-Chocolate Spread (homemade Nutella)
stolen from the LA Times, February 2009  
Total time: 20 minutes
Servings: Makes 1 1/2 cups
Note: Use good-quality cocoa powder, such as Scharffen Berger

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

1. Heat the oven to 400F. Spread the hazelnuts evenly over a cookie sheet and roast until darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins. 

2. In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes. ***You can stop right there for hazelnut butter if you really wanted to*** 

3. Add the cocoa, powdered sugar, vanilla, salt and hazelnut 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 too dry, process in a little more hazelnut oil until desired consistency is achieved. Remove to a container, cover and refrigerate until wanted. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.

If you follow this recipe to a tee each tablespoon: 109 calories; 2 grams protein; 8 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 13 mg. sodium.


  1. O.M.G.
    I am not sure if I should be hugging you or cursing you... this is BRILLIANT!!! As soon as we get some cooler weather this fall, I'm totally making this!

  2. Bets....I wish I could take total credit for this recipe, I can't, so don't kill the messenger!!! If you have a food processor, I will provide the goods to make you your very own!!! See you soon!!!