Do you see this?
It’s a crime scene.
For those of you that don’t recognize the shape of the jar, it’s Nutella. But the contents are missing.
I know exactly who did it, and I know exactly who can fix it.
After seeing Paula Deen‘s recipe for hazelnut filling, which is really similar to my idea of what Nutella would be like at home, I was motivated to make my own. (And the fact that I had almost licked the jar clean helped, too.) I happened to have Hershey’s milk chocolate on hand so I adjusted the ingredients and went with good ol’ Paula Deen.
I really enjoyed this version because I could taste each ingredient: the sweetness of the sugar, the wonder that is chocolate and the hazelnuts. The texture was much less creamy than store-bought Nutella, but I enjoyed the slight grainy feel.
Thanks for reading, y’all. Have some more (nut) butter.
Homemade Hazelnut Spread (Nutella)
1 2/3 cups hazelnuts, skins on or off, toasted
~1/2 cups powdered sugar
2 Hershey’s Milk Chocolate bars, melted (each are about 1.55 oz, so total of ~3 oz.)
Pinch of salt
After toasting hazelnuts, place them into the food processor with 1/4 cup of the powdered sugar. Process nuts until they have reached a smooth, liquified consistency, about 6 minutes.
Scrape down sides as needed.
Turn food processor off and add the melted chocolate, the remainder of powdered sugar (between 1/8 and 1/4 cup, up to you) and salt. Process until all ingredients are incorporated, which will be about 1-2 more minutes. Scrape the sides to ensure equal mixing.
Store in the pantry or fridge. Chilling isn’t required, but the oil in the nuts makes this spoil if left for too long. I really don’t see “left for too long” being much of a problem, though.