Thursday, May 31, 2012

Homemade Nutella


My love affair with Nutella® started when I was introduced to it when I was living in Francophone Africa as a child. It was available at the local french supermarket that we shopped at and I do not know what my mom was thinking but she bought it for us. The rest is history. I would slap that heavenly spread on toast for breakfast, lunch and dinner if I was allowed. As an adult and as I got older and had to start to watch my weight I did not have it near as often but would buy it once in a while as a treat for myself and the kids. Well it is not authorized on the Feingold diet (probably because it has vanillin instead of vanilla) so we have not had it in the house since we put my eldest on the Feingold diet. So I have been bound and determined to find a good recipe to home make it. I have tried a few different recipes which have all been okay but so far I like this one the best. http://www.ohnuts.com/blog/2011/01/homemade_nutella_recipe_1.html     It tastes great, spreads well, and is fairly simple to make. I will probably tweak it a bit the next time I make it, just because that is what I do, but it works great just the way it is.

Ingredients

2/3 cup unsalted, skinless, hazelnuts (in an ideal world you can find these pre-packaged, but I do not live in an ideal world and could not find them in my neck of the woods, so had to settle with ones with the skin on them. This link gives a great way to quickly and easily get the skin off. peel / skin hazelnuts )     

3/4 cup sweetened condensed milk (recipe for making your own sweetened condensed milk )

3 oz. or 1/2 cup unsweetened chocolate, finely chopped. ( I used 3 Baker's squares)

3 tbsp honey, agave nectar, Lyle's golden syrup, or other syrupy liquid sweetener (I used golden syrup)

Directions

1. Pre-heat oven to 350.  Place the hazelnuts on a cookie sheet and toast them in the oven for about 10 to 12 minutes, rotating them every 3-4 minutes so as not to scorch them. Then set them aside until cooled.

 2. Once they are cooled place them in the food processor and process until as liquified as possible. This will take a little bit, at least five minutes. You may need to stop periodically to scrape the sides. 

3. Melt the chocolate along with the sweetened condensed milk and honey or whatever you chose to use in its place (I used golden syrup). You can either melt it using the double boiler method, or microwave. I do not have a double boiler so I used the microwave. I put the ingredients in a microwave safe bowl and microwaved it at 50% power in 20 second increments stirring in between until it was melted.

4. Add the chocolate mixture to the food processor with the liquified hazelnuts and process until it smooths out. Do not over process though or it will get too stiff and not spread as well. 

There you have it! Homemade nutella®!! There goes any thoughts whatsoever of me going on a diet!

Toast the hazelnuts. If you bought already pre-packaged toasted hazelnuts this step may not be necessary.


Liquify hazelnuts in food processor, may take awhile.




Melt chocolate, sweetened condensed milk, and  honey in microwaveable bowl or double boiler on stovetop, and mix well



Add chocolate mixture to liquified hazelnuts

Process together until mixture smooths out and is somewhat shiny. Do not over process or it may get too stiff. Place in storage container of choice (or eat it!) and you are done. The uses for it are endless!!

2 comments:

  1. I will be trying this soon. I'm interested though, that this recipe doesn't include vanilla. It really doesn't need it? We are also a Feingold family so the real Nutella is out. I'm excited to add this version in. Thank you!

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  2. Thanks for commenting! Sorry it took so long to get back to you, we are in the middle of moving. The original recipe did not call for vanilla and I always try to follow the original recipe when making things before I decide to start tweeking. I thought it turned out well without vanilla but being a big fan of vanilla might try it one of these days with it. Maybe somewhere between a 1/2 teaspon and a teaspoon. Again though thought it tasted great just the way it was. If you try it, please let me know how it turns out!

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