Don’t forget Ferrero Rocher Chocolates. They have Nutella in the center with a roasted hazelnut.
Okay, they say it’s just a cream made from hazelnuts and cocoa, but they are the same company that makes Nutella according to their site so I think it’s safe to say it’s Nutella in the center.
And I don’t have either of them right now, so why did I open this thread?? Damn!
I do have a jar of Nutella in the cupboard. But as I said, it’s not on the diet at the moment. 
Incidentally, the local market (Cost Cutter) stocks it with the peanut butter and jams. In L.A. I’d usually pick it up at Trader Joe’s.
My Costco carries it as well, although I admit I’ve never picked it up.
But I think I might have to, for that cake.
I know you’re in Tampa, BG. I’m in Plant City and a Nutella-addict.
Try any Publix. The best place is Sam’s Club, though!
There’s a guy at the farmer’s market here in Berkeley who has almond and walnut butter, as I remember. I think he sells pecans, but I’m not sure if he makes pecan-butter. If you’d like I can check one of these weeks for you.
When in Germany on business, I once tried to convert a co-worker’s 6 year old son to American style PB&J sandwiches - he didn’t care for peanut butter at all - until he made a sandwich that omitted the jelly and substituted Nutella…
Oooo… I like that better than the one I used. Thanks.
I pronounce it somewhere between nah-TELL-uh and nuh-TELL-uh, but then I’m not italian, and that’s how Nigella pronounces it too, IIRC.
Other uses - on its own it makes agreat icing for cupcakes (ummm, you might call that “frosting”), but add some strips of cream cheese icing, and run a toothpick across to create feathering, and you have a work of art!
Also, substitute it for the chocolate in s’mores, you won’t regret it.
Lastly, thinned down with a little milk, it makes an interesting “body paint”, know what I mean, say no more, a nod’s as good as a wink…
I did a find “pretzel,” and was deeply disturbed to find no results. Does no one on this great message board eat nutella by dipping pretzels in it, like God intended?
Now tell me again how you make those. And what is nachtmusik (other than the completion of eine klein?
The first time I asked how to make shooters was at someone’s birthday party and I was eating jello out of some little bitty paper cups. Someone with a really loud voice told me four or five times how to make them, but I just couldn’t keep up with what he was saying.
Really good party.
And I’ll always have Paris. It’s kind of pitiful for an American lit teacher to wait forty years to make her way to Le Deux Magot for a meal only to be diverted by the Nutella cart. It happened.
Threads like this one always remind me how we take totally different things for granted, depending on where we grew up. Of course I know that Nutella is new to some people, but it still feels as if someone had started a thread on this exciting and mysterious soft drink called “Coca-Cola” 
I have a reaction to Nutella much like many people have to Krispy Kreme donuts: great at firsdt but then you start to feel… overwhelmed. And after that, they’re just icky and no fun anymore. Until the next time you go completely wild on them, starting the cycle again.
Secondly, I’ve seen much the same problem with German peanut butter in reverse. In Germany (and much of Europe), they have some kind of horrible “health” peanut butter, which tastes much like smooth, creamy cardboard. This is probably why they like Nutella so much.
Whoops, my bad, I wasn’t thinking that it might only be a local brand - Nachtmusik is a brand of chocolate liqueur. You make this shooter by taking a shooter glass (this typically holds 2 tots, I think that’s 2 oz but I’m not sure) and pouring one tot of Frangelico hazelnut liqueur in, then pouring another tot of the chocolate liqueur (over the back of a small spoon, so it stays as a separate layer). Usually this is it, although I add a teaspoonful of cream to the top if there’s space in the glass.
Other layered shooter combinations include Pancakes (Irish Cream and Cinnamon Schnapps), Apple Pie (Apple schnapps and Cinnamon shnapps, a bitch to layer) and Springboks (Peppermint Liqueur and Amarula Cream, both South African specialities and gives something resembling the local sports team colours)
Then there’s my own invention, the Amygdaloidal Basalt (I was a Geologist in my youth), which consists of every cream liqueur you own, with drops of peppermint liqueur floating in it. I like it in pint glasses, myself.
You could try making your own cashew butter - http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26277,00.html . I think in the same episode he says it can be done with pretty much any nut, but don’t quote me. Cooking Light also has a recipe for Macadamia Butter Cookies, where the macadamia butter is created just by processing the nuts in a food processor.
Susan
I looove Nutella (pronounced Nut-ella, where Nut sounds kind of like “soot”). I was first introduced to it when I was living in Germany. I rarely buy it and when I do the jar doesn’t last long. It’s at my local grocery store right next to the jams and jellies. The best way to eat it is on toast with a really thick layer of Nutella on top.
Luckily, we have a German girl staying with us right now so there is a steady supply. Woot!
Whole Foods carries cashew butter. It’s just about as yummy as you’d expect. It’s no Nutella, though.
Oh yeah. I looked at the nutella label, and saw a pretzel on it. So I got some pretzels. That’s tasty. But I found if I dipped the pretzels in the jar, I got nutella on my knuckles. Sure it’s fun to lick off, but a little messy. I ended up just using a knife to dig some out.
When I was in grade school my mum used to send me off with Nutella and Marshmallow Fluff sandwiches for lunch.
I know it sounds borderline-negligent, but it actually paid off nutritionally; I could barter those puppies for anything.
Yum.
That is all.
It’s probably just me, but I like Nusco even better than Nutella. It’s more chocolately.
