I noticed how popular Nutella was, so I thought I’d write an article on how to make Nutella from inside your very own kitchen! You will never have to purchase Nutella again! All you need is a few ingredients and a little time. If you’re a Nutella lover, you should definitely learn how to make Nutella so you’ll always have it on hand!
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Gather the Ingredients
Before you start learning how to make Nutella, make sure you have all the ingredients on hand and ready to go. The recipe will give you about 1 ½ cups of Nutella!
You’ll need:
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 extract
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Prepare the Nuts
First, you’ll need to preheat the oven to 350 degrees Fahrenheit. Then, spread the hazelnuts on a baking sheet (with their skins on!). Let the hazelnuts toast in the oven approximately fifteen minutes. The skins should be almost black and the inside of the hazelnut should be a dark brown color. You can stir the nuts about halfway through the cooking time to make sure that all the hazelnuts get cooked evenly.
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Remove the Skins
Next you’ll need to get rid of the skins! This is an important step! Use a towel to rub the hazelnuts until the skins come off. Most (if not all) should come off easily!
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Pulverize the Nuts
Now, place the nuts in a food processor. Grind until you get a hazelnut butter consistency – it may take awhile! Once the nuts are processed into a consistency that looks almost solid, you’re almost there! Continue processing – it will extract the hazelnuts’ oils and you’ll end up with a product similar to Nutella!
As you keep the food processor running, be patient. Sometimes, the nuts seem to take forever to release their precious oils, but persistence is key. You’ll notice the mixture transforming—first into a grainy paste, and finally into that silken, spreadable magic. If you find that the consistency is too thick, don't worry. You can add a little bit of a neutral oil, like vegetable or canola oil, to adjust to your preferred texture. Keep scraping down the sides occasionally to ensure every last nut is well incorporated and on its way to becoming your homemade delicacy.
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Add in the Key Ingredients
Once you get that Nutella consistency, it’s time to add the rest of the ingredients! Add in the sugar, cocoa and vanilla extract!
Gradually mix in the granulated sugar, allowing its sweet granules to perfectly blend with the smooth hazelnut base. Next, sift in the cocoa powder to avoid any lumps and to ensure a rich chocolatey taste in each bite. Top it all off with a splash of pure vanilla extract for that warm, aromatic flavour that pairs wonderfully with the chocolate and hazelnuts. Remember to stir slowly as you incorporate these key ingredients; you want a homogenous mixture without overworking it. The aroma wafting up as you mix is sure to be heavenly!
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Finish with a Drizzle of Oil
Then, add some of the vegetable oil. Put in just enough to create a separable mixture. Remember that the mixture is still hot from the oven so it’ll be thicker once it cools!
As it cools, the consistency will change, becoming luxuriously smooth and spreadable. Use moderation with the oil; too much, and you risk a greasy texture, too little, and it might not achieve that iconic Nutella silkiness. Think of the oil as your secret tool—the perfect finisher that brings together all the flavors and textures harmoniously. So, drizzle carefully, stir gently, and enjoy the alchemy that transforms simple ingredients into a luscious spread.
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Store and Enjoy!
Then, once you have the desired consistency, store the spread into a container. It’ll stay good for one to two months in the refrigerator. Make sure to stir the spread before you use it! And there you have it, ladies! Your own Nutella! You can also change hazelnuts to peanuts and use peanut oil instead of vegetable oil for a peanut butter spread! How cool is that? (Especially if you’re allergic to hazelnuts, like some people I know!) Plus, unlike the jarred stuff, this recipe is healthier. There’s more hazelnuts and less sugar.
There’s also another recipe I found that seems to have a richer flavor by exchanging the oil for sugar, water and a little bit of salt. It’s a similar process to the one outlined above, except you’ll use the sugar and water to make a caramel base. Place the mixture in a saucepan and let simmer. Do not stir! Cover and let it cook for about two minutes. The mixture should have a light maple syrup color. In other words, it should have a medium amber color. When that has fully cooked, pour the caramel onto a baking sheet and let cool for around fifteen minutes. Next, place the hardened chunks into the processor and pulverize. Then, add the hazelnuts you toasted in the oven and finish like you normally would.
Will you be trying to make your own Nutella? Or will you be sticking to the store bought jar?
Source: sugoodsweets.com
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