Homemade Nutella Recipes
HOMEMADE NUTELLA
A silky, creamy homemade Nutella! It tastes just like the real thing, with a slightly stronger hazelnut flavour and the pure taste of preservative free homemade goodness. This really will knock your socks off. A must try at least once in your life!
Provided by Nagi | RecipeTin Eats
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 180C/350F.
- Place hazelnuts on a baking tray, roast for 8 minutes or until golden. Transfer into blender.
- Blend on the lowest speed until the nuts are ground into a crumb. Scrape down the sides as necessary. Then increase the speed to 4 until it turns into a paste. You may need to scrape down the sides - in my Vitamix blender, I did not have to. Then increase the speed as high as it will go and whizz until it becomes smooth with a consistency like honey.
- Add remaining ingredients, then whizz, starting on low and increasing to high. Whizz until smooth - the sugar takes the longest to dissolve (Note 3).
- Pour into a jar - it will be lovely and warm. Allow to cool to spread consistency. Do not refrigerate as the sugar will crystallise and it will become grainy.
- Use as you do Nutella! Especially fabulous with Nutella Crepes!
Nutrition Facts : ServingSize 23 g, Calories 122 kcal, Carbohydrate 10.2 g, Protein 2.1 g, Fat 9.1 g, SaturatedFat 0.8 g, Fiber 1.5 g, Sugar 8.1 g
COPYCAT NUTELLA®
I admit I'm addicted to Nutella®! But at $8 or $9 per week for a large jar, the cost was adding up. So I came up with my own version. This is super gooey and so yummy!
Provided by Jessica Rupe
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 40m
Yield 15
Number Of Ingredients 6
Steps:
- Mix sweetened condensed milk, peanut butter, hazelnut-flavored syrup, honey, and vanilla extract together in a saucepan; cook and stir over medium heat just until mixture starts to boil, about 5 minutes. Remove from heat and stir chocolate chips into mixture until melted and smooth; pour into a container and cool to room temperature.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 28 g, Cholesterol 8.9 mg, Fat 7.8 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 3.9 g, Sodium 55.7 mg, Sugar 25.5 g
HOMEMADE NUTELLA
Make everyone's favourite hazelnut spread in your very own kitchen!
Provided by mariannaf
Time 30m
Yield Serves 10
Number Of Ingredients 3
Steps:
- Heat condensed milk in a pot- just heat it but don't let it boil.
- Remove from heat and add the chocolate broken down into pieces. Cover pot with a lid for 5 mins. Remove lid and swirl until smooth consistency is obtained and let cool.
- Then transfer this to a mixer and add the hazelnut spread- mix until perfectly smooth. Empty into a dry and clean jar and enjoy!
- If the next day you notice white grains- nothing to worry about, just blend the mixture again in a mixer to smoothen it out. No white grains should appear for the days after that.
HOMEMADE NUTELLA -- BETTER THAN THE REAL THING!
Many European kids have grown up eating Nutella, I'm no exception & my kids love the stuff too. These days though, Nutella is becoming increasingly more expensive & as a mother of 2 young children, I'm also worried about what they're eating. This homemade version of Nutella is very simple to make & has only 3 ingredients. This is a recipe by Stephanie Gallagher.
Provided by Um Safia
Categories Lunch/Snacks
Time 12m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Place the hazelnuts in a dry skillet and toast over medium heat 2 to 4 minutes or until just starting to brown.
- Place the hazelnuts and the chocolate chips in the work bowl of a food processor fitted with a metal blade. Process for 3 to 5 minutes until the mixture starts to become smooth.
- Drizzle in one tablespoon of oil while continuing to process. If necessary, add another tablespoon of oil until the mixture becomes smooth and spreadable.
- Store in the fridge in a clean jar or lidded container for upto 2 weeks. You will probably need to mix the spread before each use as the oil can separate.
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- Preheat your oven to 350F. Then, place the hazelnuts on a sheet pan and spread them out. Roast for 10-12 minutes, or until the skins become dark and cracked.
- Let the hazelnuts cool to the touch, then transfer them to a kitchen towel and rub them until the majority of the skins have been removed.
- Place the hazelnuts into a food processor and blend for 5-6 minutes, or until you have a creamy hazelnut butter. Add the oil and blend for another minute.
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- Place the hazelnuts on a baking tray and spread them out into a single layer. Bake for 10-12 minutes or until they brown lightly. Remove the tray at the 5 minute mark and give the nuts a toss for evening browning. Let the nuts cool for 10 minute before proceeding.
- Place the hazelnuts on a kitchen or tea towel and rub vigorously with hands or on a smooth surface to help loosen the skin. If some of the skin doesn't come off, that's okay. Melt the chocolate in the microwave in 20 second increments, stopping the microwave and stirring in between until the chocolate melts. Mine took about 40 seconds.
- Add the hazelnuts to a food processor and let the processor run for 2-3 minutes or until a smooth, glossy paste forms. Add the vanilla, salt, cocoa powder, melted chocolate, and ⅓ cup powdered sugar for less sweet nutella at ½ cup for sweeter nutella. Let the food processor run for 1 ½ - 2 minutes while you slowly drizzle in the oil through the food processor opening. Keep in mind the nutella will be runny when you stop the machine but will thicken as it cools.
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