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This velvety, homemade hazelnut-almond mixture enhances ordinary desserts with deep, toasted nut goodness. I came up with this after wasting money on expensive store options, finding I could whip up something way better at home while saving loads of cash.
I first threw this nutty spread together for my mom's birthday cake since she's crazy about hazelnuts. When the nuts started toasting and sugar turned golden, she couldn't help wandering into the kitchen and kept sneaking tastes before I could even finish the cake!
Ingredients
- Hazelnuts: 200g or 1 1/2 cups raw ones. They bring that amazing nutty taste that's key to a genuine spread. Try to find plump ones without any breaks.
- Almonds: 200g or 1 1/2 cups raw ones. They create the right flavor mix and help nail the perfect consistency. Go for ones with skins for richer flavor.
- Sugar: 250g or 1 1/4 cups. Turns into that yummy caramel that makes this spread so special. Plain white sugar does the trick perfectly.
- Water: 62ml or 1/4 cup. Helps the sugar melt evenly for proper browning. If your tap water tastes funny, go with filtered.
Step-by-Step Instructions
- Warm Up and Get Ready:
- Set your oven to 300°F or 150°C and spread out your almonds and hazelnuts flat on a baking tray. Make sure they aren't crowded so they'll toast evenly, which really brings out their flavor.
- Toast the Nuts:
- Stick the tray in your hot oven for about 20 minutes. You'll know they're done when they smell amazing and look a bit darker. This toasting wakes up all the natural oils in the nuts which makes your spread taste way better.
- Get the Skins Off:
- Dump the hot nuts onto a clean dish towel and rub them around. This friction knocks off most of the bitter skins, especially from the hazelnuts. Don't stress if some skin stays on - it adds character to your spread.
- Cook Up the Sugar Mix:
- In a solid pot, mix the water and sugar. Heat it until it boils, then keep cooking until it hits 240°F or 116°C on a candy thermometer. This temp gives you the perfect caramel texture.
- Turn Nuts into Caramel:
- Throw your toasted nuts into the hot sugar mix and keep stirring with a wooden spoon for around 20 minutes. The mix changes over time - first the sugar gets grainy, then it melts again and coats all the nuts in beautiful amber caramel.
- Let the Mix Cool:
- Quickly dump the coated nuts onto a baking sheet lined with parchment paper and spread them out. Let them cool completely, which usually takes half an hour. They must be totally cool before the next step or your spread will turn greasy.
- Blend Until Smooth:
- Break up the cooled nut mixture and blend it in your food processor, working in smaller batches if needed. First it'll turn into powder, then as you keep going, the nuts release their oils and turn into a flowing spread. This usually takes 5 to 8 minutes of blending.
- Put It Away:
- Pour your fresh spread into a clean glass jar with a tight lid. It'll get a bit thicker as it cools down, reaching the perfect spreadable texture.
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What really made me fall for this homemade nutty spread was seeing my little girl smear it on warm toast one morning. She shut her eyes with every bite and called it "liquid gold." That simple happy moment made all the work worth it, and now I always keep some ready in my cupboard.
Make It Your Own
The great thing about making this spread yourself is how flexible it is. Want something super rich? Skip the almonds and go all hazelnuts instead of the half-and-half mix. You'll get stronger hazelnut flavor that's like fancy Nutella but with more complex taste. Or try swapping in macadamias for a buttery, rich version that goes amazingly with white chocolate treats.
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Perfect Pairings
This nutty spread works wonders swirled into homemade ice cream, creating streaks of caramel-nut goodness throughout. For something fancy, spread it between sheets of puff pastry and bake till golden. My favorite way to use it? I mix it into buttercream for layer cakes - it turns a basic vanilla cake into something you'd find at a fancy French bakery.
Troubleshooting Tips
If your spread seems too thick, don't panic. Just keep processing it a bit longer since the nuts need time to release their natural oils. The warmth from extra blending will get you the right texture. Still too dry? A teaspoon of mild oil like grapeseed can smooth things out without changing the taste.
Storage Wisdom
Your homemade nutty spread will stay good at room temp for about two weeks in a sealed container. Want it to last longer? Pop it in the fridge where it'll keep for up to two months. Just let it warm up before using since cold spread gets pretty hard. For super convenience, scoop it into ice cube trays, freeze solid, then pop the cubes into freezer bags for up to six months of ready-to-use goodness whenever you need it.
Frequently Asked Questions
- → What’s the best way to store it?
Keep it in a sealed glass jar either at room temperature or in the fridge, and it’ll stay fresh for weeks.
- → Can I make it less sugary?
You sure can! Just take away 100 grams of sugar for a milder sweetness.
- → How do I peel off hazelnut skins?
Give roasted hazelnuts a rub with a cloth to easily get rid of the loose skins.
- → How do I get that silky texture?
Blend the nuts and caramel in smaller amounts using a food processor. Keep going until it’s completely smooth.
- → Can I try other nuts?
Absolutely! Switch hazelnuts and almonds with pecans, walnuts, or cashews to mix things up with new flavors.