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This homemade white chocolate hazelnut spread turns everyday breakfast into something special. It's creamy, perfectly balanced, and packed with real hazelnuts, making plain toast feel like a fancy treat that'll have you wondering why you ever bought the store stuff.
I came up with this mix after my daughter got hooked on regular chocolate-hazelnut spreads but needed a change. The first time she tried this white chocolate option, it became our weekend family tradition, with everyone arguing over who gets to clean the spoon!
Ingredients
- White chocolate: Go for good stuff here since it's the main flavor. Pick bars listing cocoa butter in the ingredients instead of cheaper oils.
- Roasted hazelnuts: Newer ones taste stronger. Try to find skinless hazelnuts, or toast and peel them yourself for the best flavor kick.
- Salt: A tiny bit makes everything taste better. Fancy sea salt flakes work great in this.
- Neutral oil: Regular cooking oil helps make it smooth. Pick something good that won't mess with the light flavors.
- Vanilla extract: Stick with the real stuff, not fake. It really brings out the white chocolate taste.
Step-by-Step Instructions
- Get The Chocolate Ready:
- Cut white chocolate into tiny bits for even melting. Pop it in the microwave at half power, giving it a stir every half minute, until it's totally smooth. It should feel warm but not hot enough to hurt when you touch it.
- Crush The Hazelnuts:
- Throw hazelnuts and salt into your food processor with the blade attachment. Run it until nuts break into tiny pieces, roughly 1-2 minutes. They'll start getting oily and clump a bit, but won't be smooth yet.
- Make The Foundation:
- Pour in vanilla and oil with the ground nuts. Keep blending until you get a paste, around 3-4 minutes. You'll probably need to wipe down the sides a few times. It'll be somewhat smooth but still a little chunky.
- Mix With Chocolate:
- While the processor runs on low, drizzle in the warm melted white chocolate. Keep it going until everything mixes perfectly, about 2-3 minutes. It'll be pretty runny now, and that's exactly right.
- Let It Thicken:
- Pour the mix into a clean jar and leave it out for 6-8 hours to firm up. During this time, it changes from pourable to perfectly spreadable, just like the spreads you buy at stores.
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Those toasted hazelnuts really make this recipe shine. I found that cooking them until they smell amazing and their skins start cracking brings out this incredible nutty flavor that works so well with the smooth white chocolate. My husband always says he doesn't like white chocolate, but I've caught him eating this straight from the jar many times!
Storage And Shelf Life
Keep your white chocolate hazelnut spread in a sealed container at room temp for about a week. For keeping it longer, put it in the fridge for up to 2 weeks. It'll get pretty firm when cold, so let it sit out for half an hour before using to make it easy to spread. If you see oil floating on top over time, just stir it back in before using.
Vegan And Paleo Adaptation
The dairy-free version tastes just as good as the regular one. Cocoa butter gives you that white chocolate flavor without any milk products. When making the vegan type, don't skip stirring it every half hour while it sets to keep it from separating. The maple syrup adds a nice richness that works great with the nuts. You can make it more or less sweet by changing how much syrup you add.
Perfect Pairings
This white chocolate hazelnut spread makes everything taste better. Smear it on hot toast, croissants, or English muffins at breakfast. Use it for dipping fresh strawberries or apple slices. Pour it over vanilla ice cream or mix it into whipped cream for a quick fancy dessert. I love using it between two butter cookies or as a tasty layer in crepes with fresh berries.
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This spread can transform simple meals into something special while letting you play with the flavors. Once you try it, you won't want to go back to the packaged kinds!
Frequently Asked Questions
- → How long does homemade white chocolate hazelnut spread last?
When kept in a sealed container in the fridge, this homemade mix usually stays good for 2-3 weeks. If you want it to last longer, you can stick portions in the freezer for up to 3 months.
- → Can I use other nuts instead of hazelnuts?
Absolutely! While hazelnuts give you that classic taste, you can swap in almonds, cashews, or macadamias for something different. The steps stay the same no matter which nut you pick.
- → Why is my spread too runny?
Fresh spread will be pretty liquid when it's still warm. Give it time to cool down for the suggested 6-8 hours at room temp or in the fridge. If it's still too thin after that, you might need to blend the hazelnuts more so they release extra oils.
- → What's the difference between the regular and vegan versions?
The standard version has white chocolate and veggie oil for smoothness, while the vegan one uses cocoa butter and maple syrup instead. You'll need to stir the vegan mix now and then as it sets to keep the cocoa butter from splitting.
- → How can I use white chocolate hazelnut spread?
This flexible mix tastes great on toast, pancakes, waffles, and thin pancakes. Try it as stuffing for croissants, a scoop on ice cream, something to dip strawberries in, or an add-in when baking. It also works wonderfully as a handmade present.
- → Why do I need to peel the hazelnuts?
Taking off the skins gets rid of their bitterness, making your spread smoother and tastier. For easy peeling, toast the hazelnuts first, then rub them in a clean dish towel while they're still hot.