Go to “fucking waffle heaven” with these Nutella waffles

Guest post by Misty Brockway

nutella waffles with candied walnuts

I used a box mix for the waffles, but jazzed them up with my homemade candied hazelnuts and Nutella sauce.

To make the Nutella sauce:

  1. Take about 1/3 cup milk and bring it to a simmer.
  2. Then add 1/2 cup Nutella.
  3. Whisk until it’s a nice, saucy sauce.

To make the candied hazelnuts:

  1. Chop raw hazelnuts, about 1/2 a cup.
  2. Then add about two teaspoons of egg whites, two tablespoons brown sugar, and a pinch of salt.
  3. Mix ’em up.
  4. Then spread on a baking sheet and bake (with some nonstick spray on the pan, or parchment paper) at 400 degrees for about 10 mins — maybe more, maybe less. You don’t want them to burn, but you want a nice crunch to them.

Make your waffles, add a little butter, and maybe some pure maple syrup, like I did, then drizzle with the Nutella sauce. Sprinkle with nuts and some powdered sugar.

It’s heaven. Fucking waffle heaven. OMFG.

Comments on Go to “fucking waffle heaven” with these Nutella waffles

  1. I had waffles last night for dinner, but now I want to make them again! That sounds amazing!

  2. If you are a fancy pants and make crepes, this would probably be INSANE in/on those, too.
    (They’re not actually that hard. Or fancy, really. They’re just thin pancakes. OH! Pancakes! Also!)

    • And if you’re into being fancypants, but want the convenience of a box, they totally have crêpe box mixes. I think we bought ours at Cost Plus/World Market a few years ago. If you don’t have one nearby, you can probably order it from their website. Makes some very nice crêpes sucrées. (Be wary, if you wanted them to be savory, there tends to be a mild lingering vanilla-y taste…)

      Oh, and I just wanted to say, these sound AMAZING! If only I had a waffle maker…

      • Crepe recipe:
        – start whisking some eggs together and keep whisking
        – add some milk
        – add some flour (still whisking?)
        – add a little sugar if you want – I actually kind of like it in the savory crepes too (stirring is okay now)
        – add vanille if desired

        I usually use around 4 eggs and the rest is just based on the consistency of the batter (too thick, add milk, too thin, add flour). Just don’t let the egg:rest-of-batter ratio sink too much or the batter won’t hold together as well.

        The batter should be thin enough to drip and easily be swashed around the pan right away once you pour it in. Make sure the pan is hot enough that when you swash, a layer starts cooking – it should be like a once around/across the pan thing.

        Try not to burn yourself getting the edge up to flip the darn thing. Otherwise: Bon Appétit!

  3. Nutella sauce is pure genius.

    The candied hazelnuts are little too much for me, both in terms of effort and maybe adding too much sweet. Toasted hazelnuts sound more my speed.

    • Yes, I will be utilizing both those ideas, only separately! Toasted hazelnuts plus Nutella sauce sound awesome. And I think I’ll use the candied hazelnuts on something fruit-based and less sweet.

  4. Skip the rest, I’m all about the candied hazelnuts. Mmm… and some pecans while we’re at it. 😉

    Thanks for sharing!

  5. I didn’t even see this until now! Hah! Awesome. I haven’t made these in eons. Might have to dust off the old waffle maker this weekend and go to waffle heaven!

Comments are closed.