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.
2. 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.
3. 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.
4. 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.
Originally Submitted
4/14/2013
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