Homemade Nutella with Smoked Sea Salt Recipe

Homemade Nutella with Smoked Sea Salt Recipe
Staff Writer
Homemade Nutella with Smoked Sea Salt

Denise Woodward and Laudalino Ferreira

Homemade Nutella with Smoked Sea Salt

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.

6
Servings
287
Calories Per Serving
Deliver Ingredients

Notes

*Note: You may be able to find smoked sea salt in the spice aisle of your local supermarket, or you can visit a gourmet food supply store or look online.

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
15g
21%
Saturated Fat
4g
17%
Cholesterol
52mg
17%
Carbohydrate, by difference
20g
15%
Protein
19g
41%
Vitamin B-12
1µg
42%
Calcium, Ca
14mg
1%
Choline, total
60mg
14%
Fiber, total dietary
6g
24%
Folate, total
5µg
1%
Iron, Fe
9mg
50%
Magnesium, Mg
18mg
6%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
184mg
26%
Selenium, Se
22µg
40%
Sodium, Na
137mg
9%
Water
59g
2%
Zinc, Zn
2mg
25%

Nutella Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Nutella Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutella Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.