homemade nutella…

17 Jun

nutella theurbanpocketknife

A crazy friend of mine gleaned about 65lbs of hazelnuts from a farm after they had finished picking their harvest.  Do you know what 65lbs looks like?  A lot…a lot, a lot.  She was very excited and offered me a bucket of my own, how could I say no?!?!  I stored them for a while wondering what I could do with them and clearly Nutella had to be made…clearly.  So off I went to buy a typical lobster claw looking nut cracker.  Fail.  Hazelnuts are hard man, so it was either blistering my hands or crushing the daylights out of those nuts.

There was no way I was going to crack all those hazelnuts with that nutcracker so I bought another one of a different design, more like a cup that squeezes the whole nut and applies pressure evenly…success!

On to the hazelnut chocolate spread, man is it tasty!  A little bit on the chunky side but I like how it has an after taste of savoury from the salt.

Here’s the recipe!

What you need!
1 cup of hazelnuts
12oz chocolate (whatever you prefer)
2 tbsp coconut oil
3 tbsp icing sugar
1tbsp cocoa
1/2 tsp vanilla
3/4 tsp salt

What to do!
1.  Roast those nuts!  Preheat oven to 35o degrees, spread the shelled hazelnuts on a baking sheet and bake for 12 minutes or until the skins start blistering a bit.  Wrap the nuts in a towel and rub them around so the skins fall off.  Don’t worry if a bit of skin remains.

nutella theurbanpocketknife


2.  Melt the chocolate over a double boiler on your stovetop or in the microwave in 15sec intervals.

nutella theurbanpocketknife

3.  Grind the nuts in a food processor until it turns into a paste.  My food processor is not quite that powerful so I ended up with a chunkier paste.  Add in all the ingredients except the chocolate and process some more.

nutella theurbanpocketknife


4.  Add in the melted chocolate and blend well.  At this point you can choose to strain it if you want a smoother consistency but I really love the little bits of hazelnut in it

nutella theurbanpocketknife

5.  While warm, the spread is going to be a bit runny but it will thicken up once cooled.  Store in the fridge for 2 weeks but who are we kidding, it isn’t going to last that long!  Bring back up to room temperature before you use it, it’ll get firmer in the fridge.  If you want your spread to be runnier, consider using a different type of oil and change the quantity to your liking.






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