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+-- Thread: Ready For This? Making Nutella at Home (/showthread.php?tid=142091)
Ready For This? Making Nutella at Home - cjs - 10-10-2012
This would certainly be suicidal...
Homemade Nutella Recipe
• 1 cup hazelnuts
• 12 ounces milk chocolate, chopped
• 2 tablespoons mild vegetable oil, such as canola
• 3 tablespoons confectioners’ sugar
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon salt, more or less depending upon your preference
• 1. Preheat the oven to 350°F (176°C).
• 2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you’re done. It’s okay—not to mention inevitable.) Let cool completely.
• 3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.
• 4. In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible–or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The resulting homemade Nutella will be thin and somewhat runny and maybe even a little warm but it will thicken as it cools. Scrape your homemade nutella into a jar or other resealable container and let it cool to room temperature. Cover the container after snitching several spoonfuls. The nutella will keep on the counter for up to 2 weeks. (Hah!)
Re: Ready For This? Making Nutella at Home - labradors - 10-10-2012
Yep. Definitely need a Surgeon General's warning for this.
Re: Ready For This? Making Nutella at Home - Gourmet_Mom - 10-10-2012
Are you nuts! I will now run, not walk away!
Re: Ready For This? Making Nutella at Home - labradors - 10-10-2012
Quote:
Are you nuts!
Yes: filberts.
Re: Ready For This? Making Nutella at Home - DFen911 - 10-11-2012
This is great no milk! Being lactose intolerant I can't eat the regular Nutella because its made with skim milk. I so have to try this
Re: Ready For This? Making Nutella at Home - Cubangirl - 10-11-2012
If you can't have milk, can you have milk chocolate?
Re: Ready For This? Making Nutella at Home - Roxanne 21 - 10-11-2012
OUCH!!!
And I just found Nutella on the shelves---GEESH!!!!
Re: Ready For This? Making Nutella at Home - DFen911 - 10-11-2012
I can and just it in moderation
Re: Ready For This? Making Nutella at Home - labradors - 10-11-2012
Denise, I wonder how THIS would work using soy, milk or nut milk as a substitute for milk.
Re: Ready For This? Making Nutella at Home - labradors - 11-14-2012
Okay. What's a good price for hazelnuts in the States?
I found some, today, in an import store, for $4.50/lb, where other nuts (e.g. walnuts) were at least three times that. Now, is that actually a GOOD price, or are the a lot less in the States? If it's any good, it looks as though I'll be rolling in Nutella!
The one other question upon which this may hinge is how much does this recipe YIELD? Another way to look at it would be: how many batches of this recipe would be needed to fill one of 13-oz. jars (or how many of those jars would one batch fill)?
Oops! One more question. The recipe just says "1 cup hazelnuts," which makes it sound like WHOLE hazelnuts. After the roasting, however, it refers to the skins, but never to the shells. What's not clear is whether the measured amount is for "1 cup WHOLE hazelnuts" which must be shelled before roasting or "1 cup SHELLED hazelnuts." This would also drastically affect the yield and the cost.
Thanks.