We were able to purchase fresh hazelnuts while in Portland last fall. This is one of the many ways to enjoy them. Hoping for a 'healthier' version of the store-bought variety, dark chocolate is used here with great results (for dark chocolate lovers) or it may be made with milk chocolate for the more traditional flavor.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
32
Yield:
2 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Spread hazelnuts onto a baking sheet and roast in preheated oven until slightly browned and the skins are slightly blistered, 10 to 15 minutes.

  • Spread a kitchen towel onto a flat work surface. Put the hazelnuts in the middle of the towel and wrap the towel around the nuts. Roll towel vigorously to strip the nuts from as much of the skins as you can remove. Discard skins and set nuts aside to cool completely.

  • Put hazelnuts in a food processor and grind into a paste; add sugar, canola oil, cocoa powder, vanilla, and salt. Continue to process the mixture until it is as smooth as you can get it.

  • Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour chocolate into the food processor and blend into the hazelnut mixture. Use a spatula to transfer into a container with a tight-fitting lid, but cool completely at room temperature before sealing tightly.

Cook's Note:

Having purchased a pair of 'potato scrubbing gloves' from a kitchen store, discovered these are quite handy for removing the skins from the little roasted hazelnuts!

Heat for 20 to 30 seconds in the microwave, covered, to soften end product to spreadable consistency.

You can use other types of vegetable oil, but you'll want it to have a mild flavor so as to not impose on the others.

Nutrition Facts

88 calories; protein 1.2g 2% DV; carbohydrates 8.6g 3% DV; fat 6.2g 10% DV; cholesterolmg; sodium 39.1mg 2% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
07/01/2018
This is absolutely delicious but be warned, it tastes like a real dark chocolate and hazelnut spread, not a commercial nutella taste. I followed the recipe for the exception of using avocado oil instead of canola oil as I don't buy canola oil. For chocolate I used 70% Lindt. At first I was disappointed as mine stayed very liquid, after about 24 hour it settled and is a perfect spread! Read More
(4)
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/30/2018
This is absolutely delicious but be warned, it tastes like a real dark chocolate and hazelnut spread, not a commercial nutella taste. I followed the recipe for the exception of using avocado oil instead of canola oil as I don't buy canola oil. For chocolate I used 70% Lindt. At first I was disappointed as mine stayed very liquid, after about 24 hour it settled and is a perfect spread! Read More
(4)
Rating: 4 stars
03/13/2015
My family are Nutella lovers and they loved this. I had to add double the oil required and that still wasn't enough to smooths the texture in the finished product (I guess that's why Nutella uses Palm oil??) which dries out as it cools. But I know my family wouldn't mind if I just made this all the time instead of buying Nutella. But the taste surpasses the original. The hardest part of this was peeiling the skin off the hazelnuts. Next time I will buy them hulled (finally found them at Sprouts). Read More
(1)
Rating: 5 stars
12/21/2015
Fantastic and healthier than the leading brand. I too added a little extra oil. Read More
(1)
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Rating: 5 stars
05/04/2016
I've made this several times. Sometimes I've used coconut oil (the unflavored kind) instead of canola; it produces a firmer product but softens easily in microwave. I love this spread on Trader Joe's "Everything Crackers"! Watch the hazelnuts in the oven they scorch easily. The whole batch fits nicely into 2 half-pint jelly jars. Read More
Rating: 4 stars
02/11/2016
I followed the recipe and it was very tasty but a bit more liquid than I expected. Next time I'll reduce the oil. Read More
Rating: 5 stars
02/23/2016
Perfect Read More
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Rating: 5 stars
12/14/2019
I used swerve confectioners and Hershey s sugar free chocolate chips and it turned out great! Read More
Rating: 4 stars
01/30/2017
My sons love Nutella but I don'y buy it often because of the sugar content and palm oil. I was excited to try this recipe! I made 1/4 of the recipe to see if we liked it the taste was better than store bought my son said it tasted like Ferrero Rocher chocolates yummy! I used vanilla extract powder for the liquid extract and no had no issue with it being too thick chocolate seizes when liquid is added and I think this is what is happening. I used canola oil for my oil. Lindt dark for the chocolate chips. I used this to fill 12 chocolatines. Thanks for the great recipe! Read More