While Lucy Baker called this Chocolate-Almond-Hazelnut Spread in her book Edible DIY, she suggested that it was more like a grown-up version of Nutella. We like to pretend we’re grown-ups, so we’ll call it Grown-Up Nutella. Nah! Nah! And you can’t make us change it (unless you’re Nutella’s lawyers, in which case…).
- 1 cup raw unsalted hazelnuts
- 1 cup raw unsalted almonds
- 3/4 cup confectioners’ sugar
- 1/4 cup cocoa
- Pinch salt
- 3 Tbs canola oil
Use a good quality cocoa, and a light flavorless oil such as canola. That’s it!
Preheat oven to 375°F.
Spread nuts on a baking sheet, and try to keep the almonds and hazelnuts separate. You’ll be removing the skins from the hazelnuts in the next step, so you might as well make it as easy as possible to separate later.
Bake for 8-12 minutes. Or until you can smell the nuts toasting. Not too long, since burning the nuts is not desirable. We store the nuts in our freezer (you should, too! they stay fresh longer) so we needed closer to 12 minutes.
Remove the skins from the hazelnuts. Wrap them in a clean kitchen towel to make something like a bag, and rub them together with vigor! More vigor! More! Now open it up and remove those nuts that no longer have those bitter skins. Then repeat, and repeat, until most of the hazelnuts are mostly clean. Yeah, it’s a pain, so if you know a better way, feel free to let us in on the secret.
Process the nuts. Put the nuts in a food processor and process until finely ground, about 5 minutes. Warning! This is quite noisy at first. You’ll have to scrape down the sides of the bowl from time to time.
Add the cocoa, sugar, and salt. And process until well combined.
Add the oil. While the machine is running, add the oil and process until you have a fairly smooth paste, about 2 minutes.
Done. You have scratched up a batch of Nutella. Just package it up into small jars, keep in the fridge, and use in about a month.
Since the hardest part is removing the skins, and this is really tasty (it does involve chocolate), fivers all around!