Homemade Nutella Recipe
I had not even heard of Nutella until my cousin stationed in Iraq asked for it in his care package. It is comical how once you are introduced to a product you just need to try it.
After Taste Testing It’s A GO!
I decided after trying the creamy, nutty store bought spread that I was going to try and make a homemade batch of it.
As I was making up the batch, a friend of mine called and asked me over for coffee. I told her I’d call her back because I was in the middle of experimenting with making Nutella.
Instead, she said I have coffee and muffins. Just bring your Nutella after you you finished and we will taste test.
The homemade recipe went over well!
This recipe has become the famous birthday gift that is made with love from my kitchen:
1/3 cup hazelnut with skin on
3/4 cup sweetened condensed
3 tablespoons honey
1/2 cup semi-sweet chocolate chips
1.) Preheat your oven to 400 degrees F
2.) Arrange the hazelnuts in a single layer on a shallow baking pan.
3.) Toast the hazelnuts in the oven for 15-16 minutes until the skins are a hint of black.
4.) Wrap a towel around the hot nuts and rub the skins off. I like to try and get most of the skin off, so it doesn’t show up in the finished product. Throw away the skins.
5.) Chop the nuts using a food processor until the nuts have liquefied. This can take any where between 4 and 6 minutes. I stop and start my processor a number of times and use a spatula to scrap down the sides.
6.) Set the liquefied nuts aside.
7.) Fill the bottom pan of a double boiler with water and let the water simmer. Combine condensed milk, honey and chocolate chips, in the top portion
of the double boiler.
8.) Stir the mixture occasionally until the chocolate chips have melted and the mixture is smooth.
9.) Add the hot mixture directly into the food processor holding the liquefied hazelnuts and process until the mixture is smooth. About another 5 minutes.
10.) Store the mixture in a covered container in the refrigerator. Your copycat Nutella from what we can tell will keep for about four weeks when storing it in the refridgerator.