Serious Eats: Recipes

Homemade Crunchy Nutella

[Photograph: Sarah Jane Sanders]

Making the hazelnuts into a brittle means every bite has a subtle crunch, but even after grinding in a food processor, lots of big, chunky hazelnut bites will remain. Don't hesitate to substitute corn syrup for honey if that's what you have on hand, or do so for a vegan variation. And as long as we're talking substitutions, you can use toasted pumpkin seeds and pumpkin seed oil (or another oil of your choice) to make a nut-free version, should you suffer from a nut allergy.

This recipe keeps nicely at room temperature, but remember: no double dipping! If the Nutella is contaminated with a finger or used fork/knife/spoon, you'll introduce bacteria and may experience spoilage. No fun.

Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

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