Become a kitchen god by whipping out this homemade batch of wonder based off the hazelnut and chocolate spread we've all become addicted to.
- 1 cup hazelnuts (Grab ones without the skin if you can)
- 12 oz milk chocolate, chopped
- 2 tbs mild, flavorless oil (Vegetable oils like canola or coconut work well)
- 1 tbs unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- Preheat oven to 350 F.
- Toast the hazelnuts in a single layer on a baking sheet, until they've slightly browned, about 10-15 minutes. Stir once or twice while they're in there.
- Wrap them in a clean towel and rub to remove lose skin. (Skip this step if you were lucky enough to find them with the skins already removed.) Set aside to let cool completely.
- Melt the chocolate in either the microwave or a double boiler. Let cool but try not to let it harden again.
- Grind the hazelnuts in a food processor or blender until they form a nut butter. Add the oil, cocoa powder, vanilla, and salt. Blend again to get as smooth as you'd like it. (Generally the smoother the better, unless you're a chunky peanut butter fan.)
- Add the melted chocolate and blend well to combine. If desired, strain the mixture.
- Pour into a jar or other sealable container and let cool at room temperature with the lid off. Cover and store at room temp for up to 2 weeks.
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