Pistachio Cardamom Nutella

By • January 7, 2013 12 Comments

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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!

More Great Recipes: Fruit|Condiments|Desserts

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Comments (12) Questions (1)


6 months ago Andrew

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


8 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.


8 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.


over 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.


over 1 year ago ashley strain

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


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!


over 1 year ago Sini | My Blue&White Kitchen

Is this even real? WOW!


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!


over 1 year ago Kitchen Butterfly

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


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!


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.


over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

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