Why It Works
- Caramelizing the hazelnuts and sugar gives the spread a nutty caramel flavor.
- Though it can be substituted with a neutral oil, a small amount of hazelnut oil will deepen the hazelnut flavor in the spread.
- Baking soda foams and alkalizes the candy, making it easier to grind and deepening its nutty flavor.
Unlike our classic smooth and creamy homemade Nutella, this variation has a crispy bite from pieces of caramelized hazelnut brittle. While warm, the mixture will be thin-bodied and the candy bits will have a slightly tacky texture. After about 24 hours at cool room temperature (longer if the ambient temperature is warmer), the mixture will set rather firmly, and the candy bits will develop a delicate crispness. At this point, it can be spooned up with a melon baller to make chocolate-hazelnut truffles, or simply spread over thick slices of toast. You can also try it mixed into ice cream, or packed into a delicate crepe.
