Homemade Nutella is making the Pinterest rounds lately. That is, it's super popular right now. I like Nutella, but I never buy it. But I've been eying the various recipes for so long that it was time I tried it. Plus, I've had a bag of hazelnuts sitting in the fridge for several weeks now. I think I bought it to make homemade Nutella, but I can't remember.
It turns out that Pinterest inspired Nutella tastes just like a Duvalin! If you don't know what a Duvalin is, that's ok, but you've missed out. A Duvalin is a small container of hazelnut flavored Mexican candy that's very similar to Nutella's consistency, but tastes a little different. This recipe duplicates the taste almost exactly.
My first taste of this spread took me back to my childhood self, when I could eat all the candy I wanted. Kind of like the Bourbon Chocolate Milkshake but better. I immediately called my husband to taste it. "See if it reminds you of anything." "Duvalin!" Orale.
This recipe is worth trying even if you don't know the Mexican candy. It will teach you new skills and you'll be sweetly rewarded in the end.
The first major skill you acquire is an easy way to peel hazelnuts. The original pin from The Kitchn leads to My Baking Addiction, which is where you learn the peeling method. You can even watch a YouTube clip of Julia Child learning it too! In the past I've peeled hazelnuts by roasting them and then rolling them in a damp towel. This new approach is a thousand times better!
This leads us to the second major skill which is patience. Even though the new way is a thousand times easier, you still have to peel each hazelnut individually. But don't fret. Take advantage of these moments... Use this as an opportunity to still your mind for a few minutes.
Once you're finished peeling you're really close to eating your homemade Duvalin. All you need is a food processor. I learned that a smaller one worked best. I started out using a large one, but the recipe isn't large enough for it. The hazelnuts never became butter. It worked right away in the small one.
In the end I may have blended mine too much because it was very viscous. The one in The Kitchn's picture looks thicker. Next time I will be cognizant of that because I will be making this recipe again for all my peeps who grew up on Duvalines and Duvalines are thicker in texture.
Until next time, see you on the Pinterest boards! Remember I'm always accepting suggestions. The nuttier, the better. HA!
Read on for the recipe.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Phoenix New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Phoenix's stories with no paywalls.
Support Our Journalism
How to Make Homemade Nutella
Courtesy of The Kitchn
1 cup toasted hazelnuts, peeled *Peeling and roasting the hazelnuts takes time - plan accordingly.
1/4 cup dark cocoa powder
1/2 cup powdered sugar
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
4 tablespoons canola oil *I used grapeseed oil and it was fine.
Place the hazelnuts in the food processor and blend until they turn into a smooth butter, about 3 minutes. Add the remaining ingredients and continue blending until smooth and creamy. If stored in the refrigerator, the spread is good for up to 2 weeks.