Ally

Homemade Nutella: All nuts, all almonds.

Posted on: June 17, 2011

I had ground almonds, no sign of a recipe that was light and still involved the ground nut. Not wanting to give in to jarred preservatives, I decidedly set out to make a homemade Nutella, substituting hazelnuts for almonds, at a third of the store-bought equivalent. Chocolate bath and a flat-belly nut? Angels with chef hats are a-singing! Now, pave the shimmering path to the gates of breakfast spread heaven by preparing the following:

Ingredients

1/3 cup (5 tbsp & 1 tsp) ground almonds (Mine was ready ground)

1/2 cup dry, non-fat milk powder

2/3 cup of white, granulated sugar (you can choose to substitute 1/3 with brown to achieve a subtle sweetness)

1/2 cup unsweetened cocoa powder

1 tbsp + 1tsp potato starch

3/4 cup whole milk

1 tbsp rice oil

1/4 almond extract (use vanilla and avoid substituting with almond essence if you detest the smell of almonds, or worse, in its artificial essence form)

Directions

  1. In a heavy bottom saucepan, combine ground almonds, milk powder, sugar, cocoa powder and starch. Whisk to combine. Add in milk and oil and whisk till a smooth consistency is achieved.
  2. Cook over medium heat, stirring constantly until mixture thickens and just starts to bubble. Remove from heat and add extract (if need be).
  3. To get a smooth spread, run it through a strainer.
  4. Transfer spread to a glass jar (approximately 9oz in capacity) with an airtight lid. Cool to room temperature with jar open. Send it to the chiller if you are not consuming it immediately.

Notes

  • The so-called smooth consistency can contain minuscule cocoa powder bubbles. No sweat, because it will be smoothed when you’re cooking it.
  • I opted for a heavy-bottomed saucepan because I fear that the mix will burn if I didn’t stir evenly or consistently.
  • Extracts triumph essences because they are not artificially scented. For vanilla extracts, the alcohol would evaporate upon heat, leaving a subtle enhancing vanilla flavour to the recipe. I added almond essence to mine and it pong-ed the entire spread with its cloying fake scent.
  • Ground almonds are fine enough, at least the ones I picked up at the store. No need for further straining unless you ground the almonds yourself and wish to remove nutty chunks. Chunky spreads can get under one’s skin, especially when it gets wedged in gaps of your teeth. Dinner date mayhem alert!
  • Recycle jam jars… You’ll never know when you need them! One of those inexpensive alternatives. (Winks)

So far, my spread is barely a week old, so I can’t tell how long before it dries out in the fridge. After all, airtight lid or not, shelf life of non-preservative laden food triumphs. So far, I’ve stored some in a shot glass and wrapped it in plastic. After 3 days, the spread thickened but still spreadable. Anyhow, all that sugar and low temperature are stable enough preservatives. Anyway, food is best consumed when fresh so… Keeping smearing ’em on those carbs or apply directly onto your tongue. They won’t hurt… Only that it may turn you against the original!

I think I’m turning.

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1 Response to "Homemade Nutella: All nuts, all almonds."

I see you’re baking more weird stuff! Awestacular!

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