Homemade Nutella!
Oh man, I am excited about this one!
Whilst perusing my new farmer’s market last weekend I spotted some locally grown hazelnuts. I somehow talked myself out of getting them with thoughts like “you have a freezer filled with nuts” and “you’re on a budget.” But a week later I woke up and begged John to drive me back to the market so I could get some. I just couldn’t stop thinking about them! And when I am thinking about hazelnuts, I am thinking about nutella, that sweet chocolate hazelnut spread that dreams are made of. I personally think of nutella as culinary crack, but I never buy it because of all the yucky stuff and puffed up oils inside of it. BUT WHAT IF I COULD MAKE MY OWN?!?! And what better way to try than with some locally grown heirloom hazelnuts?
So, first I roasted the hazelnuts, until I could smell them.
Then I unsuccessfully attempted to rub their skins off. Either I am not very good at this, or this particular variety is very attached to it’s skin. I gave up and tossed them in the food processor. I blended them for a good 5 minutes, until I had a smooth and liquid butter.
Then I mixed in cocoa powder, powdered sugar, salt and vanilla. I blended that for 15 seconds and then drizzled in the canola oil. And there it was. Beautiful nutella.
Except it was a tad grainy, since I am not a commercial nut factory. So I strained it, which took some muscle (this stuff is THICK) and I had to call in the reserves.
And then we ate it. On some banana bread that I just HAPPENED to have lying around. And it was delicious. Like a nuttier, more intense version of nutella. A grown up version, if you will. I smell christmas presents…
In case anyone’s curious about the actual nuts, I used Duchilly Hazelnuts from Holmquist Hazelnut Orchard. As someone who grew up munching on local pecans, I am a BIG fan of locally sourced tree nuts. So I’m very excited to have found a yummy hazelnut farm, I suspect there will be lots of hazelnut desserts in the near future!
NUTELLA RECIPE:
2 cups hazelnuts
6 TBSP unsweetened cocoa powder
1 1/4 cup powdered sugar
1/4 tsp salt
3/4 tsp vanilla extract
1/4 cup canola oil
– Roast hazelnuts in 375 degree oven for 10 minutes.
– Put roasted hazelnuts in food processor and puree for 5 minutes, until very smooth.
– Add cocoa powder, powdered sugar, salt and vanilla. Puree for 15 seconds and then stream in canola oil.
– Strain and spoon into jars.
– If you plan on having it around for more than a few days, store it in the refrigerator. Because it thickens when cold, you will need to bring it to room temperature before using.
I made that! 
Nooo way!!!
Great stuff, I love nutella but totally agree it has unnecessary ingredients in it!
Oh man too bad I don’t have a food processor…. but if I ever get one, this is the first thing I’ll make- I promise!
I just stumbled upon your site via Orangette, this could quite possibly the best recipe ever, so simple, so perfect, I cannot wait to try it!
Found you through tastespotting, this homemade nutella looks so good! I never would have thought to make my own. It’s so simple, I’m pretty tempted to finally use the food processor and whip something up.
You are my hero! BTW apparently the nutella in Germany has a much different taste than the US version due to the different hazelnuts used. In case anyone would like to overwhelm themself on hazlenut varieties there is this handy website: http://www.practicallyedible.com/edible.nsf/pages/hazelnuts
To get the hazelnut skins off you have to blanch the nuts after you toast them. The skins still don’t come off easily, but it does work.
I did the same thing with Holmquist hazelnuts, although I used caramel and sea salt instead of cocoa and sugar. Was inspired by a David Leibovitz post on burnt caramel-style nutella he had in France and had to do my own. I felt like a pig, I ate the whole thing.
Wowwww! I found your blog through Orangette, and borrowed a friend’s Cuisinart just to make this. WELL worth it! I did not strain it and went light on the powdered sugar. Now I have to restrain myself from eating it all myself, as I made it for a party tonight… Thanks for the great recipe, and congrats on your job in Seattle.
Oh my, you had me at Nutella. (But when I discovered your blog a couple of days ago, you had me at…well, everything.) At which farmer’s market did you find hazelnuts?
I love Nutella… I have to try this. I used to live in Switzerland and the Nutella there was darker and had a nuttier, less sweet flavor. Maybe it is like Aimee said above and the nuts are different, but I am guessing the recipe is also a tad different to cater to the American palette.
I did something like this, too with the same Holmquist DuChilly hazelnuts from the farmer’s market. They have very thin skins that don’t really come off, and you don’t need to try, since the skins aren’t bitter like on the regular round hazelnuts. I haven’t seen any other vendors for these particular hazelnuts online besides Holmquist, so I think we’re pretty lucky to have them at the farmer’s market. I used coconut milk and chocolate instead of cocoa and canola like you did– your recipe is much less saturated. I would like to try the cocoa method, too, maybe with hazelnut oil