The days of hydrogenated, store-bought Nutella will be a thing of the past once you discover how simple it is to make your own version at home. Yield: 6 ounces
- 1 cup toasted hazelnuts
- ¼ cup dark cocoa powder
- ½ cup powdered sugar
- ¾ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3–4 tablespoons canola oil
Preheat the oven to 350°F. Spread hazelnuts on a baking sheet and toast them in the oven for 10–11 minutes, or until fragrant and golden brown. Wrap hazelnuts in a kitchen towel and rub vigorously to remove the outer skins; do the best you can — they all won’t come off. Let cool completely. Place the hazelnuts in a food processor and grind continuously until they turn into a smooth nut butter, about 3 minutes. Add the remaining ingredients to the food processor and continue blending until smooth and creamy.
If left at room temperature, this addicting spread will last for three days, or it may be stored in the refrigerator for up to two months. The spread will firm up a bit in the refrigerator, but if it becomes too dense and not as creamy as you’d like, you can add additional canola oil, 1 teaspoon at a time.