In case you missed it during all of the Superbowl festivities, this past Sunday was World Nutella Day, and we wrote a blog post all about how the delicious spread with a cult-like following came to be. You can read it by clicking here.
We also made a pretty fun video in which we attempted (quite successfully, if we do say so ourselves!) to make our own Nutella, which you can view by clicking here.
Today we’re going to share with you the recipe we used in that video along with a few pictures to help you along.
To start, you have to roast and skin your hazelnuts. Place the hazelnuts on a parchment-lined baking sheet and roast them in your oven at 350 degrees Celsius for 20-30 min. You will want to pull them out of the oven a couple times to give the pan a little shake and make sure they’re not burning.
Here is a before shot of the hazelnuts before going in the oven:
You’ll know they’re ready when the skins turn a dark brown and begin crackling…
Once the hazelnuts have cooled enough for you to handle them, you simply rub them together to remove the skins:
You’ll end up with a big pile of skins and a bunch of nuts that look like little chickpeas!
And with that, you’re ready to make your very own Nutella!
The Taste Archive’s Nutella
2 cups hazelnuts, roasted and skinned
1 cup bittersweet or unsweetened chocolate
2 tablespoons (more if you want it sweeter) honey
1 tsp vanilla
pinch of salt
Place hazelnuts in a food processor and blend until a smooth, drippy paste forms. This may take up to 10 minutes or more, and you will have to stop the processor a couple times to scrape down the sides.
Add the chocolate to the hazelnut butter and blend for another 3-5 minutes, or until the chocolate is melted and fully incorporated.
Add the vanilla and salt and blend for another 30 seconds.
Pour the mixture into a glass jar and store in your pantry for up to 4 weeks.