Pistachio Cardamom Nutella

By Madhuri Sharma
January 7, 2013
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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!

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