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Nugatti (hazelnut spread): photo of the dish
Illustrative photo: Kjetil Ree — CC BY-SA 3.0, Wikimedia Commons
Sauces & basics

Nugatti (hazelnut spread)

Nugatti is a Norwegian hazelnut spread combining hazelnuts, cocoa and milk, with a softer texture and less sugar than its famous Italian cousin. It is spread on bread or pancakes at breakfast.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

554 kcal per serving

Protein
9.5 g
Carbohydrates
37.7 g
of which sugars
33.5 g
Fat
38.3 g
of which saturated fat
9.2 g
Fiber
8.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Roast the hazelnuts dry for 8 to 10 minutes at 180 °C, then rub them in a tea towel to remove the skins.
  2. Blend the hazelnuts while still warm for 3 to 4 minutes until you get a smooth, oily paste.
  3. Melt the dark chocolate in a bain-marie with the oil and milk.
  4. Add the cocoa, icing sugar, salt and vanilla to the melted chocolate and mix.
  5. Stir in the hazelnut paste and mix until smooth and glossy.
  6. Pour into a clean jar and let cool completely before closing.

Variations and tips

Creamier version. Add a spoonful of coconut milk when mixing for a softer texture.

With what you can find here. Ready-skinned hazelnuts from the shop work very well, no need to peel them yourself.

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Original Ecomely recipe.