Guys. Remember how I have a rule about not letting myself keep Nutella in the house? Because I have serious Nutella–addiction issues and am prone to gorging myself on that smooth, creamy, choco-nutty crack by the spoonful until I make myself sick? Well. I threw that rule right out the window last weekend and made my own Nutella.
Made. My. Own. Nutella.
It was delicious. It tasted like the store-bought stuff I love so much (maybe a tad less creamy/smooth?). And it was super easy to make. Like, really easy. So easy I could definitely make my own Nutella in less than an hour any time I have a craving. This could be…a serious problem.
So far, though, I have exercised extraordinary will power and have not given in to my primal chocolate-gorging urges. I’ve eaten exactly two slices of French bread slathered with homemade Nutella, one plain and one covered with strawberry slices (so, you know…healthy).
I actually gave away one whole jar of the choco-nutty manna, and the one jar that I kept for myself is only half-empty. That jar is actually currently somewhere in the deep recesses of my pantry, hidden away from view so that I can maybe trick my mind into forgetting that I have it and don’t start putting my Nutella-eating spoon to use.
Self control – I’ve got it!
Of course, now that I’m writing this post and staring at these pictures, I remember exactly where I put that half-eaten jar of homemade Nutella, and all I want to do is leave work, fly home, and get down to business. But because I am a mature, intelligent, strong-willed adult, I won’t do that.
No matter how creamy, chocolate-y and amazingly delicious this stuff is.
Nope. Nope. Not gonna do it. Stomach, stop growling.
If you are like me, and have a Nutella addiction but want to try your hand at making it yourself at home, just remember that you can scoop all of that temptation into cute little jars and give them out to friends. Forget flavored butters and extracts – this is the perfect holiday (or anytime, really) gift. Friends reading this blog post – it’s my birthday in a few months, and this is what I want, OK? K, thanks!
- Bottles – 9.5oz Multifaceted Glass Jar with Gold Lid from Specialty Bottle
- Tags – Martha Stewart Crafts Kraft Tags
- 1 cup peeled (“blanched”) hazelnuts
- 2 cups chocolate chips
- 4-5 tbsp canola oil (Original recipe notes that you use more oil if you’re making during colder months, to keep from becoming too solid)
- 3 tbsp powdered sugar
- 1 tbsp cocoa powder
- ½ tsp vanilla extract
- 1 tsp salt
- Preheat the oven to 350°F.
- Toast the hazelnuts on a baking sheet until they’re slightly browned, 12-15 minutes. (See original recipe - link below - for instructions on how to deal with peel-on hazelnuts)
- Let hazelnuts cool completely.
- Melt the chocolate in a heat-safe bowl in the microwave – medium power, 45 second intervals.
- Stir melted chips until smooth and let mixture cool.
- Add toasted hazelnuts and canola oil to your food processor and grind/pulse until you get a paste.
- Add the sugar, cocoa powder, vanilla, and salt and process until the mixture is smooth.
- Add the melted chocolate and process again until it’s thoroughly blended. (Original recipe said that your homemade Nutella will be runny at first and solidify later. I don’t know if it’s because my kitchen was cold, but my Nutella was never runny – I actually had to add more canola oil to get it to be slightly less thick.)
- Use a spoon or spatula to transfer Nutella to your jar(s) and wait until it cools to room temperature to seal the jar. (The spread will keep at room temperature for a few months. If it gets too solid over time, you can heat it in the microwave for a few seconds, or re-blend with an additional tablespoon of oil to thin it out.)
- Enjoy! With anything.
(Slightly adapted from recipe found on Buzzfeed)
Would lots of time (or high speeds) in the food processor create the smooth/creamy texture of storebought? I don’t like nuts in my food and I’m worried it would be too much for me (I’m not allergic just not big on nuts). Otherwise, this sounds dangerously delicious!
Yup, I think so. My food processor isn’t awesome, and I was too impatient to let the nut/oil paste to get as smooth as it needed to, which is probably why my Nutella didn’t turn out quite as smooth/creamy. You couldn’t really taste nut-chunks in mine though – it was smooth, just not like…silky smooth the way store-bought Nutella is, know what I mean? Alternatively, you can also try using more oil, or adding other liquids.
I can’t let myself do this. I’ll just be making jars all day until I have a wall lined with them.
Haha that is a legit concern of mine too – there’s still half a bag of hazelnuts left in my pantry!
Mimi @ Culinary Couture says
I made molten Nutella lava cakes about 6 times last week AKA my Nutella is running out AKA this recipe is perfect timing!
Ohhhhhh molten Nutella lava cakes! Those sound amazing.
I was just wondering if there was a recipe without nuts in it since I’m allergic but would really like to try it out 🙂 Looks fantastic!
You can try making this with sunflower seeds! Here’s a recipe I found online that looks good: http://www.momables.com/sunflower-nutella/
Can I use a different oil or does it have to be canola?
I think canola oil is most common, but I don’t see why you couldn’t use some other oil. I bet it would be really delicious with coconut oil, for example.