Homemade Nutella

What is better than sweet, chocolaty, hazelnutty Nutella? I love this stuff. It goes perfect on everything. From bread to ice cream to coffee this stuff is like a great pair of black high-heels it matches whatever you pair it with! With all the brioche and croissants this house has seen over the last few weeks it was time to make something to spice things up.

I was watching Food Network a few weeks ago and watched Giada make this amazing spread in her kitchen with nothing more than a food processor and a spatula. I thought to myself… I have a food processor… I have a spatula… why don’t I have homemade Nutella?! So I went out and bought the ingredients and literally 5 minutes later I had an entire jar of this completely addictive and utterly scrumptious spread!

Now all I have to do is think of things to spread it on. Oh who am I kidding… what shouldn’t this be spread on? So far I have undeniably determined it goes well on brioche, croissants, bananas, apples, in coffee, on crackers, mixed into icing, mixed into cake, on english muffins, and swirled it into ice cream. I’m going to go out on a limb and be really honest here… at one point when no one was looking I just ate it straight out of the jar spread on nothing at all!

Love Nutella? This recipe and 4 others were featured by the Huffington Post’s Kitchen Daily. Check out mine and the four others and vote for your favorite: http://www.huffingtonpost.com/2012/05/18/nutella-recipes_n_1525440.html?ref=kitchendaily

Homemade Nutella Recipe

Ingredients

yields about 1 1/2 cups of spread

2/3 cup hazelnuts

2/3 cup sweetened condensed milk

2 T. honey

1/2 t. salt

1/8 t. cinnamon

2/3 cup chocolate chips, melted

Inspired by: Giada’s Chocolate Hazelnut Spread

Directions

1) Place hazelnuts, sweetened condensed milk, honey, salt, and cinnamon in a food processor. Blend together until completely combined and the spread becomes smooth. This should take 2-3 minutes. Stop and scrap down the bowl and blend another 15 seconds.

2) Melt chocolate chips and with the food processor running pour into the spread until completely incorporated.

This can be stored in a jar in the refrigerator and lasts for weeks. Though if you have any of it left after a few days shoot me and email – I’ll come and take care of it for you 😉

Comments

Anonymous says

May 18, 2012 at 3:47 pm

Wow, now this is on Huffington Post. It sould be because it is really good. Way to go Beth.

Anonymous says

May 18, 2012 at 8:03 pm

Elizabeth – I will share with Paul & Drew, as they both love Nutella with PB on a sandwich! How cool that it made Huffington Post. Keep up the good work, girl!!

- Cooking By Moonlight says
  
  May 21, 2012 at 4:04 pm
  
  Hey! I hope the two of them like it; nothing better with PB than a bit of chocolate! 🙂
  
Anonymous says

July 18, 2012 at 12:59 pm

Mine seems really thick (especially after refrigerating)… any suggestions on how to thin it out? Would it help to microwave before using?

- Anonymous says
  
  July 19, 2012 at 1:30 am
  
  Never mind, heating it up fixed it!
  
- Cooking By Moonlight says
  
  July 19, 2012 at 10:41 pm
  
  Hi! It definitely does get a little thick, especially if you store it in the refrigerator. You can choose to heat it up a bit or just let it rest at room temp for a while before you spread it. Glad you liked it! 🙂
  
Anonymous says

July 27, 2012 at 5:25 pm

yum yum……

Anonymous says

November 4, 2012 at 9:24 pm

SO GOING TO MAKE THIS!!

But i can use almonds instead or walnuts?

- Cooking By Moonlight says
  
  November 5, 2012 at 10:20 pm
  
  You can definitely use whatever nut you like. Some nuts are a little more firm and could take longer to process into the paste you are looking for. If you do go with almonds which have less fat than walnuts or hazelnuts it may help to add just a little bit of melted butter or canola oil if the nuts won’t process into a paste.