• 2 cups (225g) hazelnuts
• 1 cup icing sugar
• 1/4 cup cocoa powder
• 1 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• teaspoon salt
• 1/4 cup cocoa powder
• 1 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• teaspoon salt
Adjust oven rack to middle position and heat oven
to 375 degrees. Place hazelnuts in single layer on rimmed baking sheet and
roast until fragrant and dark brown, 12 to 15 minutes, rotating baking sheet
halfway through roasting.
Transfer hazelnuts to medium bowl. When hazelnuts are
cool enough to handle, place second medium bowl on top shake vigorously to
remove skins.
Process peeled hazelnuts in food processor until
their oil is released and it forms a smooth runny paste, about 5 minutes,
scraping down bowl often.
Add sugar, cocoa powder, oil, vanilla, and salt and
process until fully incorporated and mixture begins to loosen slightly and
becomes glossy, about 2 minutes, scraping down the bowl as needed.
Transfer spread to jar with tight-fitting lid.
Chocolate-hazelnut spread can be stored at room temperature or refrigerated for
up to 1 month.
makes 1 1/2 cups
Keena's notesThis makes a dark chocolate version. You could add less cocoa powder and a little milk powder for a milk choc version.
Frangellico would make a delicious addition instead of the oil. Especially good for breakfast!!
Adapted from Cook's Illustrated
