Pistachio Cardamom Nutella

By • January 7, 2013 • 12 Comments

435 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: After becoming obsessed with Sanfte-Pistazie, a German brand of pistachio nutella, I was determined to recreate this green little monster of a spread myself. Inspired by both BraveTart and Elizabeth Minchilli's versions, I tried to keep this recipe simple in execution but bold with flavor. The cardamom adds a hint of warmth which I love especially during the holiday time. The nutella keeps well in the fridge for atleast a month, but try to bring it closer to room temperature before spreading it on a hot buttered toast.Madhuri Sharma

Food52 Review: WHO: Madhuri Sharma is a culinary arts student and media producer living in New York.
WHAT: A sweet, nutty spread perfect for all your edible gifting.
HOW: Grind up toasted pistachios with cardamom, orange zest, honey, and milk powder, then mix it all with melted white chocolate.
WHY WE LOVE IT: Making nutella from scratch is a lot easier than it sounds -- and we're loving Madhuri Sharma's pistachio and white chocolate combo. Scale the recipe up and make it your new holiday gift tradition; your friends and family will be talking about it for months.
The Editors

Makes 1 pint

  • 6 ounces shelled unsalted pistachios
  • 12 ounces white chocolate
  • 3 ounces pistachio oil
  • 1 1/2 ounces milk powder
  • 1 tablespoon honey
  • 1/2 tablespoon orange zest
  • 1/2 teaspoon freshly ground cardamom
  1. Toast the pistachios either in a toaster oven or a dry skillet until shiny and slightly golden then set aside to cool slightly
  2. Using a double boiler, melt the white chocolate in a large mixing bowl and mix in the honey
  3. In a large food processor grind the pistachios until powdered then add the orange zest, cardamom and milk powder and pulse a few times to incorporate
  4. With the processor running slowly drizzle the pistachio oil into the mixture until it resembles a smooth sauce
  5. Pour the pistachio mixture into the white chocolate and mix until fully incorporated
  6. Store in an airtight jar
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!
💬 View Comments ()

Comments (12) Questions (1)

Default-small
Default-small
Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

3 months ago Andrew

Mine turned out very, VERY sweet. I think I might just try plain old pistachio butter, instead.

D8c7287c-5969-47d0-9e6b-a88e794c5732.dsc00893

5 months ago Sandra

I just made this. Divine! Skipped the honey, because I was afraid of seizing chocolate, used a little more cardamom ( 2 t ) because I'm a little crazy about it and had only buttermilk powder in my pantry. Now how best to ship it??? I have to share it because I'm afraid I might eat everything in one go.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

5 months ago greenjean

Did anyone have the problem of the chocolate seizing up when they added the honey? Maybe it was the inexpensive 365 brand I used. I also used nonfat milk because it was all I could find (and recipe didn't specify). Whole milk would probably have worked better.

5ae3f596-56a1-434d-8280-de5c5a461ef9.image

about 1 year ago oregon cassie

Can't wait to try this. Any idea how long it keeps? Trying to plan in advance for a weeks' worth of house guests.

Fef8f7ed-e29b-42e6-afc7-7f65c3bc0bcc.me2

about 1 year ago ashley strain

I wonder what this would taste like using milk or even dark chocolate...hm...

C28a1843-48b8-4966-9c91-edb172d44922.photo(7)

over 1 year ago Rebecca Vitale

Rebecca is a Recipe Tester for Food52

I made this two days ago and have already eaten the entire recipe... by myself!

54cd4ab8-ff90-46a0-9a9f-729bacbd10fd.bw_o

over 1 year ago Sini Ellen | My Blue&White Kitchen

Is this even real? WOW!

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

over 1 year ago Smriti

Amazing and creative twist on traditional holiday sweets! Limited ingredients but such bold and memorable flavor. This chef-cum-producer is quite the culinary genius!

B57f0d84-e68a-4546-b0f1-0eab88646c5c.ozoz_profile

over 1 year ago Kitchen Butterfly

Love it. Simple. Tasty. Perfect for the crazy busy days ahead

020be195-028c-4794-acf2-8de71770f35c.stringio

over 1 year ago Melissa Ariana Case

OMG. I swear that my heart started palpitating the moment I read the name of this recipe. I'm headed to the market NOW to get stuff to make it ... I feel like my life may be forever changed. Thank you!

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

over 1 year ago SueD

Toasting any nut in the microwave: on a ceramic/pottery plate, spread in a single layer. Nuke on high 1 min. stir/toss, nuke another 30 sec. Continue for another stir/nuke (30 sec) round if necessary, depending on the size of the nuts. No burned bits, perfect toasting.

C4b35b3e-a030-4605-bcae-f5a7ba4644f4.sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Ah-mazing! I need this in my life, so much.