Monday, April 22, 2013

how to make homemade nutella

homemade nutella

Yield: About 2 cups
Prep Time: 15 min
This recipe is made with Marcona almonds, but you can opt to use skinned, toasted hazelnuts if you wish.


12 ounces milk chocolate, chopped (I used Hershey's milk chocolate chips)
1 cup Marcona almonds (or skinned and toasted hazelnuts)
2 to 3 tablespoons canola oil (if your almonds have been fried in oil, use only 2)
3 tablespoons powdered sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/4 to 1/2 teaspoon sea salt (taste, and add as much as you'd like)


1. Place the chocolate chips in the top of a double boiler over simmering water; heat and stir until smooth and melted. Alternately, you can place the chocolate in a microwave-safe bowl and heat in short bursts until the chocolate is soft and melted. Set the hot melted chocolate aside to cool to warm.
2. Place the almonds in your processor. Process until they are well ground. Take a peek, then process again until the mixture is creamy like peanut or almond butter.
3. Add melted chocolate, oil, sugar, cocoa, and vanilla. Process again until all is well- combined and smooth. Taste and add salt, as desired. Pour the Nutella into a jar. Let cool at room temperature. Place a lid on top and store at room temperature. (see *Tips below) Consume it all within 2 weeks!


*To prepare this recipe with hazelnuts, see Christie Matheson's original recipe for instructions on how to skin and toast hazelnuts.
*Don't store the Nutella in the refrigerator or it will solidify. The mixture will be a thinner consistency until it comes to room temperature. It should stay a soft consistency. If it does happen to harden, just pop it in the microwave for a short burst and it will return to a soft consistency.
*If you are preparing this recipe as gluten-free, just be sure to use brands of chocolate and vanilla extract that are known to be GF.

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