Ingredients:
2 cups hazelnuts
1 cup confectioner's sugar (or 1/2 cup for reduced sugar recipe)
1/3 cup cocoa powder (or 1/4 cup Dutch Processed Cocoa)
2 tablespoons hazelnut oil (or olive oil or vegetable oil)
1 teaspoon vanilla extract
1/8 teaspoon salt
1. 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 tray halfway through cooking. Transfer hazelnuts to medium bowl and set aside. When hazelnuts are cool enough to handle, overturn a second medium bowl and place on top of first bowl. Shake vigorously to remove skins.
2. Transfer peeled hazelnuts to food processor and process to consistency of smooth, loose paste, about 5 minutes, scraping down bowl as needed.
How long you mix it will determine how 'runny' the final mixture is. If you want it less 'runny' then try 3-4 minutes rather than the full 5 minutes.
3. Add sugar, cocoa powder, oil, vanilla, and salt, and process until fully incorporated and mixture begins to loosen slightly and become glossy, about 2 minutes, scraping down bowl as needed.
4. Transfer spread to container with tight-fitting lid. Spread can be stored at room temperature or refrigerated for up to 1 month.
It is slightly thicker if placed in refrigerator.
Mark's Updated Notes (3-26-14)
Abby (almost 10) has some minor acid reflux problems. Store bought Nutella was upsetting her tummy. So, I went back and made my own Nutella. Although Nutella is trademark protected name so the generic name really is Chocolate Hazelnut Spread.
I reduced the confectioner's sugar from 1 cup to 1/2 cup. I have reason to believe this would still turn out well with 1/4 cup.
I also reduced the amount of Cocoa used from 1/3 to 1/4. Remember - this could be even less, the cocoa is just there for flavor. I also used Dutch Processed Cocoa as that is less acidic than regular cocoa.
Technical chemistry stuff - the Dutch Processed Cocoa is different from the natural cocoa in that it is less acidic. The Dutch Process Cocoa is natural cocoa that has been alkalized to reduce the amount of acid in the chocolate.
FYI - Hazelnuts also go by the name of Filberts. I bought some Filberts at Horrocks and actually baked them and removed the skins. That was a time consuming and tedious task. Just buy the bags of chopped hazelnuts at Kroger. Meijer does carry a different brand of chopped hazelnuts but those for some reason won't blend in my mixer and the Kroger brand does. Don't know why. It's just the way things go sometimes.
Mark’s Notes –
I go to Kroger and buy two bags of chopped hazelnuts in their cooking section and that way I skip step 1 and go straight to dumping the chopped hazelnuts in the food processor.
In Step 2, I only blend it for 4 minutes
I actually use Olive Oil rather than Hazelnut Oil. Vegetable oil or walnut oil can also be used.
If you don’t have 1 cup confectioner’s sugar, then just use ½ cup regular sugar.
Both Abby and Miriam love Nutella. They will eat toast and Nutella for breakfast in the morning. Then I found this recipe, and I started making my own.
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