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Creamy, nutty and chocolaty, this is what Nutella spread dreams of being. Slideshow: Amazing Recipes Featuring Nutella 

Grace Parisi
May 2013

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Credit: © Tara Fisher

Recipe Summary

total:
30 mins
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. In a medium ovenproof skillet, melt 1 tablespoon of the butter. Add the hazelnuts and cook over moderate heat until just beginning to brown in spots, about 2 minutes. Transfer the skillet to the oven and roast the nuts for about 6 minutes, until the skins blister. Transfer the nuts to a kitchen towel and rub off the skins. Let cool.

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  • In a food processor, combine the hazelnuts with both chocolates and process until the nuts are finely chopped and the chocolate just begins to melt, 4 minutes.

  • In a small saucepan, heat the sweetened condensed milk with the salt until hot. With the food processor on, add the hot condensed milk and process until incorporated. Add the remaining 7 tablespoons of butter and process until smooth, 2 minutes. Add the boiling water and process until creamy, 2 minutes.

Make Ahead

The spread can be refrigerated for up to 3 weeks. Bring to room temperature and add a few drops of boiling water to smooth the texture.

Serve With

Toast, bananas or apples.

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