Yes, so…. homemade nutella isn’t exactly what you would call British. In fact, nutella is distinctly Italian in origin. But I decided that it would be very much worth interrupting my Best of British month to bring you this recipe, because
- Its homemade freaking nutella
- Its delicious, and actually tastes probably BETTER than normal nutella. Additionally, its actually better for you than store-bought nutella, which contains only 13% hazlenuts and a whole lot more sugar
- You need to make it right now (one sad fact – you will need either a blender or a food processor to make your own nutella)
You’ll need – (makes one medium (?) Bonne Maman jam jar sized amount of nutella, minus whatever you eat before it makes it into the jar). Recipe adapted from here.
- 2 cups toasted hazlenuts, peeled
- 10 tbsp sunflower oil
- 1/2 cup cocoa powder (why not buy the fairtrade one, its better for your soul!)
- 1 cup icing sugar/powdered sugar
- 1 tbsp vanilla extract or paste
- pinch salt
Before we get started, I have news for you – making homemade nutella is EASY, surprisingly, ridiculously easy in fact – especially considering the end result. I’d thought about, and put off making it for a long time based on thinking it was more difficult than it was (and some concerns around whether my somewhat crappy blender would be able to handle it).
In reality, the most difficult part of this recipe is shucking (such a cute word!) the toasted hazlenuts, if you have a child or significant other you can get involved there with the promise of chocolatey goodness later, I would recommend it!).
First, preheat your oven to 200C/gas 6/390F and scatter your hazlenuts on a baking sheet. Pop them in at the top of the oven, but don’t go anywhere, you want them toasted, not incinerated, which should take 8-10 minutes. Take them out once you can smell them and they’re browned.
Let the nuts cool, and then remove their husks (or skins? I’m not sure what the correct term is). They should flake off easily when you give them a rub. If you get any stubborn holdouts, don’t worry, I used some with the skin still on and my nutella still tasted great!
Next, drop your nuts into your blender or food processor and start blending! After around 3 minutes, they will turn into something almost resembling the consistency of peanut butter. At this point, add two tablespoons of oil and continue blending for another minute or two, stopping the blender and scraping down the sides with a spatula if necessary.
Now, add the icing sugar, cocoa, vanilla and a small pinch of salt and another 8 tablespoons of oil and blend away! Better just get a spoon and do a quality control check….nom!
Spoon your nutella into a clean (ideally fresh from the dishwasher) jar. It should keep for 2-3 weeks (as if it will last that long!) – in, or out of the fridge, depending on how runny you like it and how hot it is.
Some nutella ideas…. its yummy in porridge with strawberries…
Or just on a piece of bread!
Enjoy! x Kerry
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I don’t really like hazelnuts, but I love homemade stuff! And I have friends who would love it! So, will be sharing this pist with them… Or maybe if I love them enough I could make it for them… ;0)
Oh my god, AMAZING!
Heehee, thanks Kelly! I love the endless possibility to customise it!
looks delish ty x
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Reblogged this on Munchies & Munchkins and commented:
Had to share this with you after the thumbs up from Kerry. It looks tremendous.
Thank you!!
I’m putting this on my Culinary Bucket List! Can’t wait to try it — probably sooner rather than later…. 🙂
Please do! However amazing you think it is, Its so much better!
Oh my gosh, this looks awesome! I bet it tastes 10000x better than regular Nutella too! 😀
This looks incredible – I wish I could reach into my computer screen and pull it out and have some right now! 😀
Thanks Courtney! I’m sure they’ll invent that one day…
I think I could eat the whole jar haha 🙂 Yummy!
Me too! In practice I got about three teaspoons in each time before becoming overwhelmed with chocolateyness!
Listen young lady, do I need to know this? How to you expect me to keep my girlish figure with these fattening secrets of yours. I’m writing down every word.
I’ll admit its a conundrum… I suggest doing what I did – make the homemade nutella the day before a party, encourage your guests to eat it with breadsticks and pretzels, and then hide the remainder in a locked outside shed, before retrieving it and eating it on toast.
I like the locked shed part. I’d have to add a chain and a guard that wouldn’t let me in there…lol
Yes, having the key was my downfall…
This would make a great gift. I wonder how rape oil would be in it, as it is much healthier & nutty of taste anyway.
Jac
Tinned Tomatoes
ps excuse the link, WordPress hates me and will say I am Holler.
Great idea, I only used sunflower as its what I had on hand but I believe you can use any similar oil, flavourless or even nutty which would work well.
I was leaving a comment on your blog at the exact same time as you were on mine!
Yayy! E & I have a huge bag of hazlenuts each (have you noticed how often they creep into our recipes?)
I just need to save my pennies for a better blender…
– Bx
Hurrah! Buying the hazlenuts was the worst bit for me as they were like £3, so you’re set! And my blender is exceedingly crappy (argos value range!) but it managed, give it a go!
Oh my goodness I have to make this! Thanks so much for the recipe Kerry! 😀
Please do, lets spread homemade nutella around the internet! I can’t stop thinking about how good it would taste in a vanilla sponge studded with strawberries and nutella. Or at least, it would if I hadn’t already eaten it all.