Chocolate Hazelnut Spread {DIY Nutella}

Friends, we just took snack time to the next level. Several of you requested a recipe for homemade Nutella before the holidays as a potential edible gift option. While I loved the idea, it got pushed to the back burner in favor of other recipes. This was at least in part due to the fact that I have not always been head over heels for the store-bought version. I remember well the first time I tried it after hearing sooo much hype from others and just thinking, “Really? This is what they rave about?” Sure, it was good in small amounts but to me, it was overly sweet and just not all it was cracked up to be.

It’s the same old refrain and sometimes I really do feel like a broken record but truly, the homemade version is far, far better than the original. It is much less sweet and the roasted hazelnuts really deepen the flavor. I think this would be a perfect treat for gifting around Valentine’s day whether to significant others, friends, or coworkers. (Also, if I were going to gift it for V day, I would absolutely include a few adorable “Spread the Love” knives from Sucre Shop.) Props to you if you share it – I find it surprisingly difficult to part with.

Yield about 1½ cups

Ingredients

2 cups (8 oz.) hazelnuts
1 cup confectioners’ sugar
1/3 cup cocoa powder (Dutch-processed or unsweetened will work)
2 tbsp. hazelnut oil
1 tsp. vanilla extract
Pinch of coarse salt

Directions

01
Place an oven rack in the upper-middle position and preheat the oven to 375˚ F. Place the hazelnuts in a single layer on a rimmed baking sheet.
02
Roast until well browned and fragrant, about 12-15 minutes, rotating the pan halfway through the baking time.
03
Lay a clean kitchen towel out on the counter. Pour the roasted hazelnuts onto one half of the towel. Fold the other half over and fold the edges under, creating a sort of envelope. Let stand 5-10 minutes, allowing the steam inside the towel to loosen the skins of the nuts. Once the skins have had time to loosen, gently roll the nuts around while still inside the towel envelope. The skins should come off easily and stick to the towel. A few spots here and there may stick on – it’s okay.
04
Transfer the peeled hazelnuts to a food processor. Process until a smooth paste has formed, about 5 minutes. Scrape down the sides of the bowl as needed.
05
Add the confectioners’ sugar, cocoa powder, hazelnut oil, vanilla and salt to the bowl with the hazelnut paste.
06
Process until fully blended and the mixture becomes glossy, about 2-3 minutes, scraping down the sides of the bowl as needed.
07
Transfer the mixture to a jar with a tight fitting lid. Store at room temp or refrigerate (up to 1 month.)

Source

slightly adapted from The America’s Test Kitchen D.I.Y. Cookbook