Ingredients for Chocolate Hazelnut Spread Nutella
- 1 cup hazelnuts
- Sweetened Condensed Milk
- Semi Sweet Chocolate Chips
- 2 tablespoons honey
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How to Make Chocolate Hazelnut Spread Nutella
- Preheat oven to 400°F (200°C).
- Spread 1 cup hazelnuts in a single layer on a shallow baking sheet.
- Toast for 12-15 minutes, or until skins are dark brown and fragrant, shaking the pan halfway through.
- Immediately transfer the hot hazelnuts to a clean kitchen towel. Wrap tightly and let them steam for 5 minutes.
- Once cool enough to handle, rub the hazelnuts vigorously in the towel to remove most of the skins. Discard the skins.
- Add the skinned hazelnuts to a food processor. Process until a smooth paste forms, scraping down the sides as needed (about 5-7 minutes).
- In a heatproof bowl set over a pan of simmering water (double boiler), combine the sweetened condensed milk, chocolate chips, and honey.
- Stir occasionally until the chocolate chips are completely melted and the mixture is smooth (about 3-5 minutes). Make sure the bottom of the bowl doesn't touch the water.
- Remove from heat and let the chocolate mixture cool slightly.
- Add the melted chocolate mixture to the food processor with the hazelnut paste.
- Process until completely smooth and well combined (about 2-3 minutes).
- Transfer the Nutella to an airtight container. Store in the refrigerator for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
224g
Fat
36g
Carbs
19g
