Homemade Nutella

A friend of mine lives on a hazelnut and blueberry farm in Oregon.  As I was thinking about just how cool that is, I asked her if she could send me hazelnuts.  I was half joking and half serious.  I don’t even remember giving her my address, but I guess I did because a few weeks later I found myself with a HUGE bag of unshelled hazelnuts.  I wasn’t planning on heading back to my college dorm just yet when I got them, so I proudly traipsed across campus with my very large package of nuts (teehee) to the utter puzzlement of my friends.

Sadly, motivation to crack unshelled hazelnuts is harder to come by than I thought, so these hazelnuts sat through my senior year of college, graduation, summer, a move back home, a year of internship, and yet another graduation.  The bag had dwindled slowly over the year and a half, but it wasn’t until a week ago that I decided it was time to finish them up and put them to good use.

Ladies and gentlemen, when life gives you hazelnuts, you simply HAVE to make Nutella.

Homemade Hazelnut Spread…from the kitchen of One Perfect Bite


2 cups chopped toasted hazelnuts (filberts)
1/2 – 3/4 cup powdered sugar
1/4 cup unsweetened dark cocoa powder
1/8 cup canola oil

Place hazelnuts in the work bowl of a food processor fitted with a metal blade. Process until nuts start to clump together in a ball. This will take some time (about five minutes), so be patient. Add powdered sugar and cocoa powder and process again for 2 to 3 minutes, until mixture turns dark and ingredients are well combined. Now, slowly drizzle in enough oil to make a spread. Store in an airtight container in the refrigerator for 4 to 6 weeks. Yield: 2 cups.

This recipe is courtesy of: http://oneperfectbite.blogspot.com/2011/02/homemade-hazelnut-spread-world-nutella.html#.Ujpy9dJ1_E0.  and it’s absolutely delicious.

Tips:  I toasted my hazelnuts in the broiler for a few minutes (watch them they burn quickly!).  I also reduced the sugar to 1/2 c from the original recipe and thought it was perfectly sweet enough.  Also add the canola oil in as a drizzle to avoid adding to much.

How I ate my Nutella – On apples, pears, on a rice cake topped with banana, and on whole wheat toast….and now sadly it’s gone.