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PdfMakes 1 ½ Cups
2 cups hazelnuts
6 tablespoons baking soda
1 cup (4 ounces) confectioners' sugar
⅓ cup (1 ounce) unsweetened cocoa powder
2 tablespoons hazelnut oil
1 teaspoon vanilla extract
Fill large bowl halfway with ice and water. Bring 4 cups water to boil. Add
hazelnuts and baking soda and boil for 3 minutes. Transfer nuts to ice bath with
slotted spoon, drain, and rub skins off with dish towel.
Adjust oven rack to middle position and heat oven to 375 degrees. Place
hazelnuts in single layer on rimmed baking sheet and roast until fragrant and golden
brown, 12 to 15 minutes, rotating sheet halfway through roasting.
Process hazelnuts in food processor until oil is released and smooth, loose
paste forms, about 5 minutes, scraping down sides of bowl often.
Add sugar, cocoa, oil, vanilla, and salt and process until fully incorporated and
mixture begins to loosen slightly and becomes glossy, about 2 minutes, scraping
down sides of bowl as needed.
Transfer spread to jar with tight-fitting lid. (Chocolate-hazelnut spread can be
⅛ teaspoon table salt
stored at room temperature or refrigerated for up to 1 month.)