Homemade Nutella

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Homemade Nutella

“If you enjoy nutella, you'll love this homemade version. There's a pronounced chocolate flavor with rich, deep hazelnut notes that makes a wonderful spread on toast, croissants, or crepes.” Kevin

·         Preheat oven to 400°F.

·             1 ½ cup whole hazelnuts

·         On a rimmed baking, toast hazelnuts at 400°F until fragrant and skins being to pop, about 10 minutes.

·         Place a towel in a small bowl. Pour nuts into the towel and gather the ends of the towel to form a small sack. Using your hands, rub the towel vigorously to remove the skins from the hazelnuts. Transfer skinned hazelnuts to the bowl of a food processor fitted with a blade.

·         Grind nuts in food processor, stopping to scrap down as necessary. At first the ground nuts will appear dry and crumbly. Keep grinding until they have formed a smooth, creamy butter much like natural peanut butter, about 5 to 8 minutes.

·             1 ½ cups whole milk

·             ¾ cup powdered milk

·             1 tablespoon honey

·             1/8 teaspoon salt

·         In a small saucepan, whisk together milk, powdered milk, honey, and salt until incorporated. Heat over medium heat, stirring frequently, until mixture comes just to a boil. Remove from heat and set aside.

·             1 cup semisweet chocolate chip

·             1 cup milk chocolate chip

·         In a double boiler (or a small glass dish set over a saucepan with simmering water), melt semisweet and milk chocolate. Stir with a spatula until smooth.

·         Pour melted chocolate into food processor with ground hazelnuts and process to combine.

·             reserved milk mixture

·         Add reserved milk mixture to food processor and process to combine, about 30 seconds.

·         If desired, strain the mixture through a fine mesh strainer to remove any remaining bits of hazelnuts for a smoother spread. (I happen to like the nutty texture and added flavor that it imparts, so I skip this step.)

·         Using a funnel, transfer mixture into glass jars. Seal with a tight fitting lid and refrigerate for at least 3 hours to let mixture set.

·         Once set, your homemade nutella is ready to use. It will keep in the refrigerator for up to 6 weeks.

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