Yes, so…. homemade nutella isn’t exactly what you would call British. In fact, nutella is distinctly Italian in origin. But I decided that it would be very much worth interrupting my Best of British month to bring you this recipe, because
- Its homemade freaking nutella
- Its delicious, and actually tastes probably BETTER than normal nutella. Additionally, its actually better for you than store-bought nutella, which contains only 13% hazlenuts and a whole lot more sugar
- You need to make it right now (one sad fact – you will need either a blender or a food processor to make your own nutella)
You’ll need – (makes one medium (?) Bonne Maman jam jar sized amount of nutella, minus whatever you eat before it makes it into the jar). Recipe adapted from here.
- 2 cups toasted hazlenuts, peeled
- 10 tbsp sunflower oil
- 1/2 cup cocoa powder (why not buy the fairtrade one, its better for your soul!)
- 1 cup icing sugar/powdered sugar
- 1 tbsp vanilla extract or paste
- pinch salt
Before we get started, I have news for you – making homemade nutella is EASY, surprisingly, ridiculously easy in fact – especially considering the end result. I’d thought about, and put off making it for a long time based on thinking it was more difficult than it was (and some concerns around whether my somewhat crappy blender would be able to handle it).
In reality, the most difficult part of this recipe is shucking (such a cute word!) the toasted hazlenuts, if you have a child or significant other you can get involved there with the promise of chocolatey goodness later, I would recommend it!).
First, preheat your oven to 200C/gas 6/390F and scatter your hazlenuts on a baking sheet. Pop them in at the top of the oven, but don’t go anywhere, you want them toasted, not incinerated, which should take 8-10 minutes. Take them out once you can smell them and they’re browned.
Let the nuts cool, and then remove their husks (or skins? I’m not sure what the correct term is). They should flake off easily when you give them a rub. If you get any stubborn holdouts, don’t worry, I used some with the skin still on and my nutella still tasted great!
Next, drop your nuts into your blender or food processor and start blending! After around 3 minutes, they will turn into something almost resembling the consistency of peanut butter. At this point, add two tablespoons of oil and continue blending for another minute or two, stopping the blender and scraping down the sides with a spatula if necessary.
Now, add the icing sugar, cocoa, vanilla and a small pinch of salt and another 8 tablespoons of oil and blend away! Better just get a spoon and do a quality control check….nom!
Spoon your nutella into a clean (ideally fresh from the dishwasher) jar. It should keep for 2-3 weeks (as if it will last that long!) – in, or out of the fridge, depending on how runny you like it and how hot it is.
Some nutella ideas…. its yummy in porridge with strawberries…
Or just on a piece of bread!