Homemade Nutella

This has been on my to-do list for a while now, so when I found an easy recipe in Jennifer Reese's Make the Bread, Buy the Butter I had to try it. I modified it slightly

Ingredients:

2 cups of hazelnuts (~9 oz)

3/4 cup cocoa powder

1 cup confectioner's sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1/4 cup vegetable oil

Directions:

Preheat oven to 400 degrees F. 

Place the hazelnuts on a cookie sheet and toast for 10 minutes. Remove and let cool.
Once they cool, you should be able to rub the skins right off. Or you can place them on a damp dish towel and rub them until the skins loosen. You should be able to remove about 90-95% of the skins, don't worry about the rest.

Grind the hazelnuts in a food processor until they are pourable (probably 5-8 minutes). Stop and scrape the sides a few times.

Add the remaining ingredients, adding the oil last.

Grind until you've got the consistency of Nutella, stopping a few times to scrap the sides.

Unlike Nutella, you do have to refrigerate the home made version, but I typically leave a small container out (you can leave it out a day or 2) so that it remains spreadable and I just refill it every few days.