by Rhonda Massad
Homemade Nutella is everywhere on Facebook. How to videos tempting us to try making the decadent spread ourselves. Being a Nutella junkie, I had to give it a try. I was pleasantly surprised to find out it was exactly as advertised.
Easy to make and wonderful to eat. Took about fifteen minutes, start to finish. Hazel nuts are pricy, as are most nuts. I paid $13.86 per pound.
◦1 cup toasted hazelnuts
◦12 ounces milk chocolate, melted
◦2 tablespoons vegetable oil
◦3 tablespoons icing sugar
◦1 tablespoon unsweetened cocoa powder
◦1/2 teaspoon vanilla extract
◦3/4 teaspoon salt or to taste
Preheat the oven to 350°F (176°C).
Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you’re done. It’s okay—not to mention inevitable.) Let cool completely.
Melt the chocolate in the microwave. Stir until smooth.
In a food processor, grind the hazelnuts. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth. Add the melted chocolate. I added a little more oil to make it smooth.
I find the taste a little stronger than Nutella. I have no issue taking a spoon of Nutella in the middle of the afternoon. This is just as yummy. With strawberries or bananas it is delicious.
The nutella became stiff after a day, unlike the real deal. Eat it fresh!!