Homemade Nutella

Circle B Kitchen

Recipe adapted from the L.A. Times

Makes about 1 1/2 cups

Note: Use good-quality cocoa powder, such as Scharffen Berger.

2 cups raw hazelnuts

1/2 cup unsweetened cocoa powder

1 3/4 cups powdered sugar (more or less depending on your tastes)

1/2 teaspoon vanilla

1/8 teaspoon salt

3 tablespoons hazelnut oil, more as needed (I used close to 4)

1. Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins (it's OK to leave a few on).

2. In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.

3. Add the cocoa, sugar, vanilla, salt and hazelnut oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep refrigerated for at least a week.