Hazelnut Spread

Hazelnut Spread

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Recipes

Giada De Laurentiis

Recipe courtesy of Giada De Laurentiis

Recipe courtesy of Giada De Laurentiis

Show:

Giada at Home

Episode:

Chocolate Heaven

Level:
Easy

Total:
1 hr 10 min

Prep:
30 min

Inactive:
20 min

Cook:
20 min

Yield:
1 cup

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Level:
Easy

Total:
1 hr 10 min

Prep:
30 min

Inactive:
20 min

Cook:
20 min

Yield:
1 cup

Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.

Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.

Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.

Show:

Giada at Home

Episode:

Chocolate Heaven

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This was easy to make. It's nice but it's thick, almost like candy. Like Brigadeiro, the Brazilian candy. Now, I know nutella is also very thick, but has a different kind of thick consistency than this.

Can it be made without honey, I'm allergic to honey.

Hi, my name is Vic and I just started my new blog! Its all about food and well-being. Therefore, I am sharing my healthy recipes and experiences. It is a little bit of paleo foods, vegan eats or guilt free sweets. Mostly, sugar-free, diary-free and gluten-free. Just check it out my version of Nut- ella <3 its great! http://www.vicshealthkitchen.com/bellanut-ella/

Made several jars today for gifts. It was easy with delicious results. One question, does it need to be refrigerated given the milk?

This is delicious! I didn't have hazelnuts so used almonds -- fantastic!!

Tried it today and its great, i like the texture that you can still taste the hazelnut rather than completely smooth. My son loves it too, and i can adjust the sweetness. Thanks for another great recipe, GIada!

I made this today and was shocked at how great it was!!!! Nutella is wonderful BUT oh so sweet, this is way tamer on the sweet and my son is going to love it!!! ~One question though........does it need to be refrigerated?

I made this recipe the other day and it is SO, SO tasty! My boyfriend and good friend tried it and they were floored at how good it is! I jarred 4, half-pint jars of it for Christmas gifts and am so excited to give them!

My daugther and i love nutella, and this is so much better! Love it ! :

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1/2 cup semisweet chocolate chips (3 ounces)

3/4 cup skinned hazelnuts, toasted (about 4 ounces)

2/3 cup sweetened condensed milk, such as Eagle Brand

Sliced fruit, such as apples, pears, pineapple and/or bananas

To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 15 to 18 minutes until lightly toasted. Cool completely before using.
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Home
/ Recipes / Desserts / Easy Hazelnut Spread in Minutes

Yield: 5 cups

The Best Hazelnut Spread

Ingredients

3 cups roasted hazelnuts

1 cup milk chocolate, (I used chocolate chips)

1 cup dark chocolate, (I used chocolate chips)

1/2 cup peanut oil, (you can opt to use extra virgin coconut oil)

Instructions
Roast your hazelnuts. If you’ve bought roasted hazelnuts, you can skip this step. To roast the hazelnuts, spread the raw hazelnuts on a baking sheet and bake at 275 degrees F. for 10-15 minutes. Let them cool. Add 1/2 cup of peanut oil to blender. Then add 3 cups of the roasted hazelnuts. Start by using your blender at the first speed and then slowly increase it to top speed. Blend until smooth. Use the tamper to press the ingredients into the blades. I used a tamper and scraper to make sure I didn't miss any nuts and that it was all blended smooth. After a minute or so when the smooth butter is formed, reduce the speed. If you have 10 speeds, reduce to 8 or if you have 12 speeds, reduce to 10. Now it is time to add the chocolate. Slowly add 1 cup of milk chocolate to roasted hazelnut butter mixture. Add until completely blended. Then add 1 cup of dark chocolate chips to the mixture. During this step, you can choose to add sugar or a sweetener of your choice. I didn't add any since I used semi-sweet chocolate. Once you've added all of the chocolate, increase speed to top speed and blend an additional 10-30 seconds. Then pour hazelnut spread into mason jars. Allow your hazelnut spread to cool and place them into the fridge to thicken.

Cuisine:

American
/

Category: Dessert

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