Hazelnut chunks add crunchy crystals to this thick and delicious take on homemade Nutella.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Cooking Foodie | 2019-11-07 16:00:08 |  721,373 Views |
How to Make Homemade Nutella | Chocolate Hazelnut Spread Recipe
Serious Mealtimes / Vicky Wasik
Unlike our classic smooth and creamy homemade Nutella this variation has a crunchy bite from caramelized hazelnut chunks. While warm the mixture will be thin and the candies will have a slightly sticky texture. After about 24 hours at cool room temperature (longer if the ambient temperature is warmer) the mixture will firm up quite a bit and the candies will develop a delicate crunch. At this point it can be scooped out with a melon baller to make chocolate hazelnut truffles or simply spread over thick slices of toast. You can also try it mixed into ice cream or stuffed into a delicate crepe.
3 ounces water (about 6 tablespoons; 85 g)
