Homemade Nutella™

Creamy chocolate-hazelnut spread—just as yummy as store-bought! MORE + LESS -

The Adventures of Bob and Shan

September 20, 2016

cups hazelnuts

3/4

cup powdered sugar

1/3

cup cocoa powder

tablespoons vegetable oil

teaspoon vanilla

1/8

teaspoon salt

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1

Preheat oven to 375ºF.
2

Spread hazelnuts in a single layer on a baking sheet and bake for 12 to 15 minutes until roasted but not burned.
3

Cool the hazelnuts slightly, then pour onto a paper towel. Cover with another paper towel and rub the hazelnuts back and forth until the skins are removed (some skin may need to be peeled with your fingers). Leaving some skin on is fine. Discard the skins and reserve the nuts.
4

In a food processor or blender, puree the 2 cups of hazelnuts until creamy. Add powdered sugar, cocoa powder, vegetable oil, vanilla and salt. Process until smooth and shiny.
5

Pour the chocolate-hazelnut spread into a jar or container with an airtight fitted cover. Enjoy immediately or refrigerate until serving.