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Sauces and Condiments

Hazelnut-chocolate spread (homemade Nutella)

Hazelnut-chocolate spread (homemade Nutella)
Robert Gauthier / Los Angeles Times

Do a Google search for "Nutella," the Italian hazelnut-chocolate spread that comes in a squat jar like peanut butter and is often found right next to it in grocery aisles, and you'll get about 5 million results. Which is about ... Read more

Total time: 20 minutes | Makes about 1 1/2 cups
  • 2 cups raw hazelnuts
  • 1/2 cup unsweetened cocoa powder
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 3 tablespoons hazelnut oil, more as needed

Step 1Heat 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.

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

Step 3Add the cocoa, sugar, vanilla, salt and 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 for at least a week.

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

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