Make your own Nutella hazelnut spread

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Nutella is delicious. But wouldn’t it be even better to make your own hazelnut spread? It is absolutely not difficult and homemade is always better. This recipe comes from America’s Test Kitchen .

  • 200 grams of hazelnuts
  • 100 grams of powdered sugar
  • 35 grams of cocoa powder
  • 2 tablespoons hazelnut oil (or other vegetable oil)
  • 1 teaspoon vanilla extract
  • quarter teaspoon salt

You can store the pasta in a good closed glass jar at room temperature for about a month. If you keep it up that long…

Preheat the oven to 190 degrees. Spread the hazelnuts in a single layer on a baking sheet and toast until fragrant and dark brown, about 12 to 15 minutes. Turn the baking sheet halfway through baking. Be careful not to bake them too long: they should absolutely not turn black.

If you roast hazelnuts with a shell, you still have to remove the shell after baking. Let the hazelnuts cool to room temperature, put them in a bowl and put another bowl on top. Shake well and vigorously to loosen the shells. (See also the video)

Place the shelled hazelnuts in a food processor and run for about 5 minutes until it becomes a smooth, loose paste. You will have to stir the paste every minute so that all the oil comes out of the nuts and it becomes a nice smooth ‘sauce’.

Add icing sugar, cocoa powder, oil, vanilla extract and salt, and continue blending until smooth. This mass should be nice and soft and shiny. This takes about 2 minutes; stir and scrape the paste off the side of the machine bowl if necessary.


Source: Culy by
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