Nutella-Homemade

By MJH

Ingredients

• 2 cups (8 ounces) Hazelnuts
• 1 cup powdered Sugar
• 1/3 cup Dutch-processed Cocoa Powder
• 2 tablespoons Hazelnut Oil
• 1 teaspoon Vanilla Extract
• 1/8 teaspoon Salt

Details

Adapted from secretcopucatrestaurantrecipes.com

Preparation

Step 1

Preheat oven to 375 degrees F.

Spread the hazelnuts out on a single layer on a rimmed baking sheet and roast until dark brown and fragrant, 12 to 15 minutes, rotating the baking sheet halfway through baking.
Keep a close eye on them, as they can go from perfect roasted to burnt in a short amount of time.

Transfer the hazelnuts to a medium-sized bowl.

Once the hazelnuts are cool enough to handle, place a second bowl upside-down on top of the bowl with the hazelnuts.

Shake vigorously for about 30 seconds to remove the skins of the hazelnuts.
It may take a few times to get all of the skins off; each time, remove the hazelnuts that have lost their skin to the bowl of a food processor, then continue shaking.

Process the hazelnuts in a food processor until their oil is released and they form a smooth, loose paste, 2 to 5 minutes, scraping down the bowl often.

Add the powdered sugar, cocoa powder, hazelnut oil, vanilla extract and salt and process until fully incorporated, scraping the bowl as needed, about 2 minutes.
The mixture will loosen and become glossy.

Transfer the spread to a jar with a tight-fitting lid or an airtight container.
You can store it in the refrigerator or at room temperature for up to 1 month.