Nutella is one of those things that people are really passionate about, whether that passion is positive or negative. I like it, but what I don’t love about it are the ingredients:
sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin as emulsifier (soy), vanillin: an artificial flavor
They may tout it as being without artificial colors and preservatives, but I’m still not keen on slathering palm oil all over my bread.
So I long ago pinned a recipe for homemade Nutella, and when I was planning what to take to a friend’s deck party recently I decided to make some.
Of course, I couldn’t find hazelnuts at the grocery store I went to, so I used walnuts instead.
It was delicious. I have to warn you, though, that one, this makes a lot so you need to be prepared to share, and two, it’s really best if you make it a day ahead so it can thicken in the fridge. I thought I’d messed mine up but it was perfect on day two.
What You’ll Need
- 1 1/2 cups walnuts, or whatever nut you like
- 1 1/2 cups milk (the recipe called for whole milk, but I can’t do that, so I used 2 percent and it was fine)
- 3/4 cup powdered milk
- 1 tbs. honey
- pinch of salt
- 1 cup bittersweet or semisweet chocolate chips (I used dark)
- 1 cup milk chocolate chips (I actually used a bar you get on the baking aisle)
- Toast the nuts in a 400 degree oven for about 10 minutes. Allow to cool a bit then grind to a thick paste in the food processor.
- Meanwhile, heat milk, powdered milk, honey and salt in a small saucepan just until it begins to boil.
- You can melt the chocolate on the stove as well, or do it in the microwave like I did. Stir every 30 seconds or so; it should take about 2 minutes.
- Add the melted chocolate to the nuts and process some more, then add the milk. Keep going til it’s all nice and smooth.
- Allow to cool and refrigerate before eating if you can stand it.
It’s yummy on pretzels, homemade bread, or anything, I imagine.