As you know from my post earlier this week, I am on an DIY kick! I’ve always like Nutella, but I haven’t been super crazy about it. When I traveled to Europe, There is Hazelnut in basically everything. It’s more subtle, though. I really enjoyed it and wanted to make something similar myself, that had fewer ingredients. When I found a DIY version, I had to try it. I loved the toasty flavor of the hazelnuts and the less sweet but super chocolate flavor that balanced it out. It’s fantastic on pretty much anything. I’ve been enjoying mine with toast and some fruit, for balance, and it’s absolutely delightful. I like that I can control what’s going into it. Hazelnut was almost impossible to find. I got mine at Whole Foods, but I also saw some on Amazon. We don’t have much reason to use hazelnut oil but it was worth the investment, now that I’ve tasted this version.
- Place your oven rack in the upper-middle position and preheat the oven to 375 degrees F. Place the hazelnuts in a single layer on a rimmed baking sheet.
- Roast the nuts until the are well browned and fragrant, about 12-15 minutes. Rotate the pan halfway through the baking time.
- Lay a clean kitchen towel on the counter. Pour the roasted hazelnuts onto half of the towel and fold the other half of the towel over the top. Fold over the edges so it's somewhat sealed. Let sit for about 5-10 minutes, allowing the steam inside the towel help loosen the skin of the nuts. Once the skins have had time to loosed, roll the nuts around the inside of the towel to help remove the skins. They should come off fairly easily. If a few spots of skin remain, that's ok.
- Transfer the prepared hazelnuts to your food processor. Process until a smooth paste has formed, about 5 minutes. It should be fairly liquid. If it's still more paste like, keep pulsing until it's smooth.
- Add in the confectioners' sugar, cocoa powder, oil, vanilla and salt to the bowl and process with the hazelnut puree.
- Process until fully blended and glossy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Recipe from Everyday Annie.