Homemade Nutella

photo courtesy of http://www.nutellachocolate.com/. 

If anyone else is having a foodgasm right now just looking at this delicious Nutella spread picture, then you're going to love this recipe I recently tested for HOMEMADE NUTELLA!

Now of course, its pretty easy (and worth it) to go to your neighborhood supermarket and throw a couple of bucks towards this hazelnut-chocolate-ly goodness, but I personally only like to do this on a couple of occasions. I'm not a huge health-nut, but unfortunately i've had to come to terms that Nutella isn't particularly good for you (besides the nutrient-rich hazelnuts, Nutella is basically hydrogenated oils and sugar [sorry Ferrero, but I don't buy those Nutella breakfast ads!])

Fortunately for us, I was lucky to come across a homemade Nutella recipe as I was flipping through the Marin & Wine Country edition of the food magazine Edible . This year's summer edition featured this recipe in the article called "The Lure of Nostalgic Sweets: Why We Want Them and How to Make Them" by food writer and recipe developer Megan J. Gordon. 

After testing her simple recipe at home, I had to share it with you all! It tastes exactly like Nutella sans the artificial flavorings and other mysterious ingredients. The hazelnut taste is enhanced by the rich cocoa powder, giving the spread a much richer, robust and pure flavor than the store-bought kind. 

The only complaints I had were that my spread wasn't as thick as the Ferrero's and it was a bit grainier, but  I think I didn't grind the nuts in the food processor long enough to achieve the right consistency ( I was to anxious and excited to eat it!) 

The following recipe and instructions are credited to Megan J. Gordon. Please check out the magazine for more nostalgic sweet recipes like "Oreos" and "Poptarts". 

Yields: 6 ounces

Ingredients: 

1 cup toasted hazelnuts (see instructions below) 

* These can be $$$, so I (Emma, not Megan) suggest buying them at Trader Joe's for around $4.00 

1/4 cup dark cocoa powder
3/4 teaspoon vanilla extract
1/4  teaspoon kosher salt
3-4 tablespoons canola oil 

* I suggest starting out with just two, since I found 3 to be too liquid-y

To Prepare:

1. Preheat the oven to 350° F. 

2. Spread hazelnuts on a baking sheet and toast them in the oven for 10 minutes until they are golden brown. Watch them closely so they don't burn!

3. Wrap the hazelnuts in a kitchen towel and rub vigorously to remove the outer skins. Its okay if some of the skin doesn't come off. 

4. Grind the hazelnuts in a food processor like my Cuisinart until they turn into a smooth butter consistency, about 2-3 min. Be patient!

5. Add the rest of the ingredients to the food processor and blend until well combined.

6. You can store the nutella in the fridge for 2-3 months or keep it at room temp for 3 days. IF YOU CAN RESIST EATING IT IN A DAY!

AND WHAT TO DO WITH IT? 

-Basically what you would do with regular Nutella!!!

 Make a banana-vanilla ice cream & banana sundae with generous drizzles of microwaved Nutella and chocolate syrup. Top with a cherry.

"Family-friendly" toast with Nutella! Make it classy with toasted brioche bread, Nutella and a sprinkle of powdered sugar. On one half you can even swirl peanut butter in the hazelnut spread for an even nuttier combination! hehe 

Or keep it simple and 

EAT IT OUT OF A JAR WITH A DAMN SPOON :)

 for more ideas (although I prefer the above) click here