Cue a collective gasp of horror worldwide.
It’s true, Nutella lovers. The cost of your favourite “put-it-on-everything-edible” spread could soon become a pocket-damaging buy.
The blame is on the weather — hail and frost, specifically — that has affected hazelnut crops in Turkey. With 70-per-cent of the world’s hazelnut bounty housed in the country, this disaster (yes, disaster!) has led to a spike in the price of the nuts. And that means Nutella, which is a blend of hazelnut and cocoa, will be more expensive to produce. Bet you’ll think twice the next time you find yourself sitting in front of the television with spoon and jar in hand.
But all hope isn’t lost – yet. We survived the potential shortage of Sriracha, and now we can save our precious Nutella as well. How? By learning to make your own at home of course! This recipe is so easy, it takes just 20 minutes and, we promise, tastes just as good as the real thing. Your midnight snack craving might just be saved after all. You’re welcome!
What you need
- 2 cups raw hazelnuts
- 1/2 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 tablespoon hazelnut oil
What you do
- Pre-heat oven to 400°F.
- Spread hazelnuts on a cookie sheet in an even layer. Roast for 10 minutes in oven.
- While the nuts are baking, combine sugar, cocoa and salt in a bowl.
- Take nuts out of the oven. You know they are done when they are dark and smell extremely nutty. Remove skins, making sure they’re completely removed. Tip: Use a damp cloth and rub vigorously to remove skin.
- Put nuts in food processor and blend until it reaches a smooth, butter-like consistency. Scrape down sides of the food processor intermittently to ensure nut butter is processed evenly. This should take about five minutes.
- Next, add dry ingredients, vanilla extract and hazelnut oil to food processor. Blend it for one minute until smooth.
- Check consistency. If it is too thick, add more hazelnut oil and blend again.
- Bring spread to room temperature before putting into bottles. Spread will keep in fridge for up to a week.
Recipe adapted from the LA Times