I normally buy Nutella in smaller 350g jars. The larger ones are slightly cheaper, but by the time you get to the bottom of the jar, the spread would have totally dried out; not so easy to spoon out, and not smooth enough to spread on breads or pancakes.
The smaller jars also make it easier to control our consumption level, as I usually give one or two months break in between to switch to other spreads like cheese, kaya and peanut butter. I feel that with the amount of sugar it contains, it is still better off as an occasional treat than an everyday food.
Sometime last year, I got the 1kg Nutella that was available in a limited edition glass jar. As expected, as the spread turned drier, consumption came to a halt, and the almost empty huge jar was left untouched for at least 2 weeks, with what’s remaining that was good for at least 5 more servings.
So here’s what Mama Scooge did to get the Nutella engine starting again:
Add some neutral tasting oil that would not clash with the hazelnut + chocolate taste of Nutella.
I add coconut oil as I have seen homemade nutella recipes using it as an ingredient. It works for me.
Do not add too much at first. Stir to mix and see if the right consistency is achieved, if not, add a little more, about a teaspoon at a time. I added only 1 tablespoon to mine, but stir like crazy to avoid more oil being added.
And that’s it, back to its shiny spreadable stage! I even transfer the coconut oil-reconstituted Nutella into a smaller bottle so that it won’t dry out any faster than being in a large almost empty bottle.