There are two kinds of people in this world: Those who lick every last drop of Nutella off the lid, and those who don't get the hype. Even if you belong to the latter camp, there's no denying that it's taking over the universe. After all, the stuff has inspired baby-name crimes, launched theme restaurants, and even led to theft.
It's somewhat ironic that a product so prone to shortages was initially created to solve a chocolate deficit during World War II. Since then, the hazelnut-heavy treat has become an international breakfast staple. But, there's so much more you can do with Nutella than just schmearing it on toast (or eating it straight out of the jar).
To honor National Nutella Day (an unofficial food holiday that was dramatically canceled and subsequently restored in 2013), we're showing you three yummy ways to enjoy the rich and nutty spread. From the highly addictive bacon popcorn to the indulgent stuffed French toast, let's just say that you won't be going back to your loaf of bread anytime soon.
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Nutella Truffles
Serves 16 to 18 Prep Time
15 Minutes Ingredients
1/2 cup Nutella
1/4 tsp vanilla essence
1/4 tsp salt
1/2 cup roasted, skinless hazelnuts, finely chopped, plus extra
1/2 cup almond meal
1/2 cup unsweetened shredded coconut, plus extra
1/3 cup dried cranberries or dried cherries, chopped
2 tbsp good-quality cocoa powder Instructions
1. In a bowl, mix together Nutella, vanilla, and salt. Add 1/2 cup hazelnuts, almond meal, 1/2 cup shredded coconut, and cranberries and mix until well blended. 2. Roll Nutella mixture into 1 1/2-inch balls. Roll some truffles in cocoa powder, some in shredded coconut, and some in chopped hazelnuts. 3. Line a container with parchment paper and lay truffles in a single layer. Serve or keep refrigerated. These will last up to two weeks in the fridge, and a month in the freezer.
Serves 16 to 18 Prep Time
15 Minutes Ingredients
1/2 cup Nutella
1/4 tsp vanilla essence
1/4 tsp salt
1/2 cup roasted, skinless hazelnuts, finely chopped, plus extra
1/2 cup almond meal
1/2 cup unsweetened shredded coconut, plus extra
1/3 cup dried cranberries or dried cherries, chopped
2 tbsp good-quality cocoa powder Instructions
1. In a bowl, mix together Nutella, vanilla, and salt. Add 1/2 cup hazelnuts, almond meal, 1/2 cup shredded coconut, and cranberries and mix until well blended. 2. Roll Nutella mixture into 1 1/2-inch balls. Roll some truffles in cocoa powder, some in shredded coconut, and some in chopped hazelnuts. 3. Line a container with parchment paper and lay truffles in a single layer. Serve or keep refrigerated. These will last up to two weeks in the fridge, and a month in the freezer.
Nutella Caramel Popcorn With Bacon And Hazelnut
Makes about 12 cups Prep Time
1 hour Ingredients
10 slices thick-cut bacon
2 tbsp vegetable oil
1/2 cup corn kernels
1/2 cup chopped, roasted hazelnuts
10 tbsp butter
1 1/4 cups brown sugar
1/2 cup heavy cream
1/2 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 cup Nutella Instructions
1. Preheat oven to 400°F. Lay bacon on a parchment-lined baking sheet in a single layer. Bake in oven for 20-25 minutes until crispy. Move bacon onto a paper towel-lined plate and turn oven down to 300°F. When bacon has cooled, crumble into small pieces. 2. Heat a large pot over medium-high heat. Add vegetable oil and corn kernels. Cover with lid, and shake pot occasionally. Kernels will begin to pop after a few minutes. The popcorn is ready when the popping stops, or becomes very slow. Once popcorn has cooled, add crumbled bacon and chopped hazelnuts to popcorn. 3. In a medium saucepan, melt butter over medium heat. Add brown sugar and heavy cream and bring to a boil, stirring constantly. Reduce heat to maintain a gentle boil and cook another 5 minutes, continuing to stir. 4. Turn off the heat and, working quickly, stir in baking soda and salt. Mixture will bubble up and become pale. Add vanilla and Nutella and mix until well blended. Pour this mixture over the popcorn, turning to evenly coat. 5. Separate popcorn onto two baking trays and put in 300°F oven for 20 minutes, shifting the popcorn around with a spatula and breaking up large clusters halfway through baking. Remove from oven and allow to cool. Serve.
Makes about 12 cups Prep Time
1 hour Ingredients
10 slices thick-cut bacon
2 tbsp vegetable oil
1/2 cup corn kernels
1/2 cup chopped, roasted hazelnuts
10 tbsp butter
1 1/4 cups brown sugar
1/2 cup heavy cream
1/2 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 cup Nutella Instructions
1. Preheat oven to 400°F. Lay bacon on a parchment-lined baking sheet in a single layer. Bake in oven for 20-25 minutes until crispy. Move bacon onto a paper towel-lined plate and turn oven down to 300°F. When bacon has cooled, crumble into small pieces. 2. Heat a large pot over medium-high heat. Add vegetable oil and corn kernels. Cover with lid, and shake pot occasionally. Kernels will begin to pop after a few minutes. The popcorn is ready when the popping stops, or becomes very slow. Once popcorn has cooled, add crumbled bacon and chopped hazelnuts to popcorn. 3. In a medium saucepan, melt butter over medium heat. Add brown sugar and heavy cream and bring to a boil, stirring constantly. Reduce heat to maintain a gentle boil and cook another 5 minutes, continuing to stir. 4. Turn off the heat and, working quickly, stir in baking soda and salt. Mixture will bubble up and become pale. Add vanilla and Nutella and mix until well blended. Pour this mixture over the popcorn, turning to evenly coat. 5. Separate popcorn onto two baking trays and put in 300°F oven for 20 minutes, shifting the popcorn around with a spatula and breaking up large clusters halfway through baking. Remove from oven and allow to cool. Serve.
Baked Nutella French Toast With Mixed-Berry Sauce
Serves 8-10 Prep Time
50 minutes French Toast Ingredients
10 1-inch-thick brioche slices or challah-bread slices
4 large eggs
2 cups heavy cream
1/2 tsp vanilla
1 tsp freshly grated nutmeg
1/4 tsp salt
1 cup Nutella Berry Sauce Ingredients
1 12-oz package mixed frozen berries
2 tbsp sugar
2 tbsp unsalted butter
Finely grated zest from 1 orange
2 tbsp fresh-squeezed orange juice
1 6-oz container raspberries or berries of choice Instructions
1. Preheat oven to 350°F and grease a 9 x 12-inch baking dish. 2. Divide Nutella among 5 slices of bread, spreading evenly. Top slices with remaining 5 slices and cut each Nutella sandwich in half so you have ten halves. 3. Beat eggs with cream, vanilla, nutmeg, and salt until uniform in color. Dip each Nutella sandwich in the egg mixture briefly, making sure to coat entire piece. Place sandwiches in the baking pan as they are ready, tilting them slightly onto each other so they are layered like dominos, with the cut side facing the bottom of the pan. 4. Place the baking sheet in the oven and bake for 30-35 minutes until French toast is golden brown and lightly crisp to the touch. 5. While the French toast is baking, heat a small saucepan over medium heat. Add the frozen berries, sugar, butter, orange zest, and orange juice and bring to a boil. Turn down to a gentle simmer and allow to simmer for 15 minutes, until berries are broken down and sauce has thickened slightly. Remove from heat and add fresh berries. 6. Serve French toast directly from oven with berry sauce on top or on the side.
Serves 8-10 Prep Time
50 minutes French Toast Ingredients
10 1-inch-thick brioche slices or challah-bread slices
4 large eggs
2 cups heavy cream
1/2 tsp vanilla
1 tsp freshly grated nutmeg
1/4 tsp salt
1 cup Nutella Berry Sauce Ingredients
1 12-oz package mixed frozen berries
2 tbsp sugar
2 tbsp unsalted butter
Finely grated zest from 1 orange
2 tbsp fresh-squeezed orange juice
1 6-oz container raspberries or berries of choice Instructions
1. Preheat oven to 350°F and grease a 9 x 12-inch baking dish. 2. Divide Nutella among 5 slices of bread, spreading evenly. Top slices with remaining 5 slices and cut each Nutella sandwich in half so you have ten halves. 3. Beat eggs with cream, vanilla, nutmeg, and salt until uniform in color. Dip each Nutella sandwich in the egg mixture briefly, making sure to coat entire piece. Place sandwiches in the baking pan as they are ready, tilting them slightly onto each other so they are layered like dominos, with the cut side facing the bottom of the pan. 4. Place the baking sheet in the oven and bake for 30-35 minutes until French toast is golden brown and lightly crisp to the touch. 5. While the French toast is baking, heat a small saucepan over medium heat. Add the frozen berries, sugar, butter, orange zest, and orange juice and bring to a boil. Turn down to a gentle simmer and allow to simmer for 15 minutes, until berries are broken down and sauce has thickened slightly. Remove from heat and add fresh berries. 6. Serve French toast directly from oven with berry sauce on top or on the side.