We probably should have bought stock in Nutella when our kids were small. Living in France, it was hard to avoid (not that we tried). We slathered it on crepes and baguettes; we made grilled Nutella sandwiches; we even ate it by the spoonful. It was our ex-pat replacement for peanut butter.
But then we moved back to the states and pretty much forgot about it for awhile. By the time it started to pop up in stores here, we were taking much closer notice of ingredients, and the sugar and palm oil became a deal-breaker. We moved on to healthier, less-processed treats, although we still felt a certain twang of nostalgia when we’d catch a glimpse of a Nutella jar on a store shelf.
We’ve become a label-reading family over the past few years. And the more we read, the less packaged food we buy. So getting a copy of Ivy Manning‘s Better from Scratch has been a godsend. There are recipes for every kitchen staple and snack we’ve passed on these last few years: graham crackers and potato chips, granola bars and marshmallows, cheesy crackers and beef jerky. So now we can forgo the trans fat and preservatives but not forgo our family favorites.
Added bonus: These made-from-scratch versions taste better too.
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This giveaway is now closed.
- 1 cup (5 oz/150 g) whole hazelnuts
- 3 tablespoons hazelnut or walnut oil
- 1 teaspoon vanilla extract
- 1⁄2 cup (2 oz/65 g) confectioners’ sugar
- 1⁄4 cup (3⁄4 oz/20 g) unsweetened cocoa powder
- 1⁄4 teaspoon salt
- Preheat the oven to 350°F (180°C). Spread the hazelnuts on a rimmed baking sheet and toast until the nuts are golden brown and the skins are blistered, about 15 minutes. Working in small batches, rub the still-warm nuts vigorously between your palms to remove their papery skins. Do not worry if some skin remains intact.
- Transfer the nuts to a food processor and process until they break down into a semiliquid paste, about 3 minutes. Add the oil and vanilla and process until smooth. Scrape the nut butter into a bowl.
- Sift together the confectioners’ sugar, cocoa powder, and salt into the nut butter, then stir together with a rubber spatula until completely blended.
- Store the spread in a glass jar or other airtight container at room temperature for up to 1 week, or refrigerate for up to 1 month, then bring to room temperature before serving.