Homemade Nutella with Smoked Sea Salt Recipe
Daily Value: 18%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||57µg||14%|
|Fatty acids, total monounsaturated||23g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
Why haven’t I attempted this sooner? This recipe is so easy and so sultry you will also be wondering why you haven’t made it at home. Besides enjoying it with merely a spoon, we enjoy a dab of Nutella on slices of baguette with a small sprinkle of Maldon salt. Or simply wrapped in eggy crepes; just like street food in Paris.
- 2 1/2 cups raw hazelnuts with skins
- 1/2 cup cocoa nibs
- 4 tablespoons unrefined sugar
- 2 tablespoons unsweetened cocoa powder
- ¾-1 teaspoon smoked sea salt, preferably cherrywood smoked*
- 2 teaspoons roasted hazelnut oil
Preheat the oven to 350 degrees.
Scatter the hazelnuts on a cookie sheet. Bake for 15 minutes and stir halfway through. (The nuts will get very toasty, and the skins will blister.) Remove from the oven and let cool for 10 minutes.
Spread the nuts onto a cloth towel and roughly rub them back and forth to remove the skins. Continue to do so until most of the skins are removed. Transfer to a bowl and toss out the skins. Let the nuts cool completely.
Place the nuts and the cocoa nibs in the bowl of a food processor and process until the mixture is a very fine meal, scraping down the sides occasionally, about 5 minutes. The mixture will form a ball around the blade. Keep processing until you extract the oils and have a butter mixture, about 7 more minutes.
Add the sugar and cocoa powder and process for 2 minutes. Add the salt. With the food processor running, slowly add the hazelnut oil, and continue processing for 3 more minutes. Store the mixture in an airtight container in the refrigerator for up to 1 month.