You don't need to add oil. If you blend it long enough it will liquefy.

@nethravathidr

7 ай бұрын

Agreed. Adding oil reduces nutritional value, may go rancid/smell bad soon

@EllaCublesan-nf2wl

7 ай бұрын

I confirm. Zero drops of any kind of oil and you can have an awesome and healthiest walnut cream.

@droptimistic7419

7 ай бұрын

So nuts and coco powder? That’s all

@Anna-cv8on

7 ай бұрын

I do think so

@r05dc

5 ай бұрын

​@@droptimistic7419 And sugar.

Very good recipe, thank-you.

You can also make it with any kind of nuts, just by mixing nuts of your choice with optionally cacao powder for color and a bit of bitterness. For a creamier texture, you can add neutral oil or nuts oil if you want to

@EmorettaRobinson

7 ай бұрын

Why am I just now finding this out? But thank you for sharing this.

Nico, non c'è bisogno di aggiungere neanche una goccia di olio. Si deve solo frullare più a lungo, le nocciole da sole, magari non completamente raffreddate, e finché la polvere diventa, gradualmente, una crema sempre più liquida. L'olio si rilascia da sé, dalle nocciole. Una volta liquefatta la crema, si aggiungono gli altri ingredienti. Lo zucchero si scioglie nella crema liquefatta, mentre si frulla per un po' tutto l'insieme. Provare per credere. Grazie delle tue idee, della condivisione, ciao da Verona!

Wow,I hesitate to buy the comercial brands of Hazelnut Spread, but thanks to you Nico, I can make my own healthier spread, thanks to you for sharing this yummy recipe. : )

@karmelicanke

Ай бұрын

Commercial hazelnut spread contains only 13% nuts, sugar is the greatest amount then palm oil, cocoa, lecithin an emulsifier, and vanillin. The best thing about Nico's recipe is that it contains only the oil within the hazelnuts and not a huge amount of sugar.

Happy New Year to you and family Mrs.Rozario

Thank you, now i have hazelnuts. I hope i will not be allergic. But i am allergic to peanuts , Walnuts and almond. Thankyou for your post video of Hazelnut creamy butter . From Hawaii

Yum! Recipe please 🙏🏻 ❤

Yeah easy n yummy 😋

That was blast

My machine isn't strong enough 😭 I've been blending for a while and added olive oil and honey, it's still grainy like wet sand

Yummy

Did you see the receipe before he took it down? Please share w us if you did. Thanks❤❤

😮 😮 WOW

8 minutes at how many degrees?

Can we use jaggery instead of sugar if yes then how much ?

Where is the recipe, please

We after put sugar?

Whats the powser called??

can you provide the amount for thr ingredients pls

😊😊❤

Or u could add coco butter

😋😍😍

making my own means I'm not eating roasted nuts or seeds as heat makes them toxic. vegetable oil is also toxic.

sugar,oil please

Subtitles pls Mrs.Rosy

bro why would you add olive oil into something that already has 60 to 70 percent oil

Love the fact u put olive 🫒 oil instead of that seed oil garbage 🗑

它就不怕了呢哈哈嘻嘻是

Come On!!! Not You Toooo. I saw the receipe and then had to waLk away just for a second. Why did YOU take it off? You of All People KNOW WE NEED THIS 1. SAD IN N.C. I WAS GONNA MAKE IT LIKE NOOOOW!!!😢😢

Receipe, please, it didn't work?😢

@pirlie

7 ай бұрын

I guess the recipe is on their website as usual

Why dairy free 💀💀💀

@crazycomments2082

5 ай бұрын

He made it that way

@-KidWerewolf

4 ай бұрын

@@crazycomments2082 I know but it’s pathetic dairy free is not good

@crazycomments2082

4 ай бұрын

@@-KidWerewolf I have a feeling you just commented based on the title.

What about risk of botulism forming since there's oil in it?

@OnyxCross

7 ай бұрын

Botulism is an interesting subject, so I have been researching this for different foods for a while now. The risk of botulism increases with water content (bacteria need water to grow) and low oxygen levels. Less water, less risk. Botulism also dies when heated. Hazelnuts have low water content, and when roasted, they retain even less. "In most foods, the water present may be bound to components within the food like salts and sugars, making less of it available for use by microorganisms. The amount of available water, Aw, is a measurement of how much water is not bound - typically, a value below 0.92 inhibits Clostridium botulinum growth, and below 0.85 most organisms including yeasts and moulds will not grow at all, making the food shelf-stable."

@adventureexe6032

6 ай бұрын

Everything gives botulism these days 😅

@crazycomments2082

5 ай бұрын

@@adventureexe6032 if it has the environment to grow, yes. That is why we usually salt our raw food, etc. Moisture is a big factor.

@crazycomments2082

5 ай бұрын

If you took care of the moisture, it does not matter.