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Nutella, or hazelnut spread, is a delightful treat that you can enjoy more affordably at home with this simple recipe.
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How to Make Nutella?
Nutella is a sweet spread primarily made with hazelnuts, dark chocolate, milk, and butter, ideal for pairing with countless sweet or even savory dishes.
Hazelnut Spread Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Calories: 400 kcal
Servings: 6 people
Ingredients
- 300 g of sugar
- 200 g peeled hazelnuts
- 100 g cocoa powder
- 100 ml milk
- 30 g butter
- 1 ½ tablespoons vanilla extract
- ¼ teaspoon salt
Instructions
- Peel and clean the hazelnuts, spread them evenly on a baking tray, and roast in a preheated oven at 180°C (356°F) for about 8 minutes. Alternatively, chop the hazelnuts on a cutting board and toast them in the microwave using the toast function for 3 minutes.
- Transfer the roasted hazelnuts to a food processor or blender and grind until you achieve a uniform flour-like consistency. Add the sugar, cocoa powder, vanilla extract, butter, and salt. Continue mixing and pour in the freshly boiled milk.
- Process everything again for about five minutes until you get a creamy and consistent paste. Adjust with a bit more milk if needed, but keep in mind that the spread will thicken slightly as it cools.
- Store the homemade hazelnut spread in a glass container, refrigerate, and let it rest for at least 3 hours. Serve the homemade Nutella on its own or as an accompaniment to countless desserts, pancakes, or practically anything you desire. Keep refrigerated.
History of Nutella
Nutella was created after World War II, a time when cocoa was extremely scarce and expensive. This led the Italian company Michele Ferrero to create this sweet paste made from hazelnuts, sugar, and just a small amount of cocoa.
Benefits and Properties
Homemade Nutella is rich in healthy fats, vitamin E, and magnesium thanks to the hazelnuts. However, its high sugar and calorie content makes it a food to be consumed in moderation.
Did You Know?
Hazelnut trees are believed to have originated in China and were first described by Theophrastus (372-287 BC). They were cultivated in Anatolia and were referred to as the “nut of Pontus.”
