recipe

This homemade nutty, chocolaty spread tastes way better than the store-bought stuff.

safety
  • Uses the oven
difficulty
  • Beginner
time
  • 45 minutes
yield
  • Serves 12 (Makes 1½ cups)

Prepare Ingredients

2 cups
blanched and skinned hazelnuts
1 cup
confectioners' (powdered) sugar
⅓ cup
unsweetened cocoa powder
2 tablespoons
hazelnut oil
1 teaspoon
vanilla extract
⅛ teaspoon
salt

Gather Cooking Equipment

Rimmed baking sheet
Oven mitts
Cooling rack
Food processor
Rubber spatula
Jar with tight-fitting lid
1
 
2 cups
blanched and skinned hazelnuts

Adjust oven rack to middle position and heat oven to 375 degrees. Spread hazelnuts into even layer on rimmed baking sheet. Place baking sheet in oven. Toast hazelnuts until fragrant and light brown, 6 to 8 minutes.

 
2
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let hazelnuts cool for 10 minutes.

 
3
 

Transfer cooled hazelnuts to food processor. Lock lid into place. Turn on processor and process until hazelnuts form a smooth, loose paste, about 5 minutes, stopping frequently to scrape down sides of processor bowl with rubber spatula. Stop processor and remove lid.

Still much too coarse.

Getting closer, but not loose enough.

This is the smooth, loose paste you're looking for.

 
4
 
1 cup
confectioners' (powdered) sugar
⅓ cup
unsweetened cocoa powder
2 tablespoons
hazelnut oil
1 teaspoon
vanilla extract
⅛ teaspoon
salt

Add confectioners’ sugar, cocoa, oil, vanilla, and salt to processor. Lock lid back into place. Turn on processor and process until mixture begins to loosen slightly and becomes glossy, about 2 minutes, stopping to scrape down sides of processor bowl with rubber spatula as needed. Stop processor and remove lid.

Add the rest of the ingredients to the food processor.

Process until the mixture is smooth and glossy.

 
5
 

Carefully remove processor blade (ask an adult for help). Use rubber spatula to transfer chocolate-hazelnut spread to jar with tight-fitting lid. (Chocolate-hazelnut spread can be stored at room temperature or refrigerated for up to 1 month.)