Run out of the nutty stuff? We tried making our own
There are two ways you can make homemade Nutella. The first is the healthy-ish way and the second is the naughty way. In a fit of self-restraint, we decided to make it the virtuous way minus the refined sugars, which is a bit more bitter than your standard Nutella but still totally delicious.
Alternatively, you can just throw caution to the wind and stick with the naughtier ingredients for a super decadent version of the world's most wonderful spread. Buy a loaf of crusty bread, take the phone off the hook and lock the doors and windows because you're not going to want to share.
Makes 1 medium-sized jar
5-6 tbsp honey or agave syrup, or 110g icing sugar (not both)
150g whole hazelnuts
100g good quality milk chocolate and 100g of dark, or 200g milk chocolate
3-4 tbsp rapeseed oil
60g cocoa powder
A Nutribullet (unless it is mighty powerful, a normal food processor may not be able to handle your nuts. We do not want to be responsible for breaking your food processor.)
Plus (for the naughty ones) 2 tbsp golden syrup
Stick your hazelnuts in the oven on 150˚C / 130˚F / gas mark 2 for 10 minutes or until golden brown.
While your nuts are roasting, melt your chocolate in a bowl over a pan of boiling water.
Once your nuts are browned, put them in the Nutribullet and blend.
Still in the Nutribullet, add the oil, icing sugar or honey, cocoa powder and melted chocolate to your nuts. Blend again.
If your mixture hasn't totally bound together, put it in a mixing bowl and mix with a wooden spoon. Obviously unless you have eye-watering levels of self-restraint you will have tasted it by now. If it's not sweet enough add some golden syrup and keep tasting until it's as you like it.
All that's left to do is put it in a fancy jar or, you know, just spread it immediately onto fresh bread.
Sure, it's never going to be as easy as picking a jar up from the corner shop but it's fun to have a go.
Prepare to get fat.