Homemade Hazelnut Spread
Ingredients
- 2 cups Raw hazelnuts (280gr)
- 6 tbsp Cocoa powder (35 gr)
- ¾ cup Powdered sugar
- pinch of Salt
- ½ tsp Vanilla
- 4-6 tbsp Canola oil (60-90ml)
Instructions
- Preheat oven to 375 F.
- Roast hazelnuts for 12-15 minutes until the skin turns brown and start to come off. Keep an eye on them near the end as they can go from roasted to burnt easily. Transfer to a bowl.
- Once the hazelnuts are cool enough to handle, place a second bowl upside-down on top of the bowl with the hazelnuts. Shake for about 30 seconds to remove the skins of the hazelnuts. It may take a few times to get all of the skins off; each time, remove the hazelnuts that have lost their skin to the bowl of your food processor.
- Pulverise hazelnuts until their oil is released and they form a fine crumble 2 to 4 minutes, scraping down the bowl often.
- Add the powdered sugar, cocoa powder, salt, vanilla and half the oil. Pulse and blend until smooth. (I had half the oil at this stage and keep the rest to check the consistency while blending, adding as needed)
- Keep refrigerated.