America's Test Kitchen DIY Chocolate-Hazelnut Spread (Like Nutella, But Better)

hazelnuts

🥗Healthier: almond butter

💰Cheaper: peanuts

Almond butter provides a similar nutty flavor with fewer calories.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while maintaining sweetness.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is a healthier fat.

milk powder

🥗Healthier: coconut milk powder

💰Cheaper: powdered milk

Coconut milk powder is dairy-free and adds creaminess.

Spread 2 cups of hazelnuts on a rimmed baking sheet.

Toast hazelnuts on the middle rack of a 375° oven for 12 to 15 minutes, rotating the sheet halfway through.

Check that the peels go from pale to dark brown; keep an eye on them to avoid burning.

Transfer the nuts to a medium bowl and let them cool until they're manageable to handle.

Use the 'moraca method' by inverting a second medium bowl on top of the first and shaking the nuts vigorously to remove their skins.

Process the skinned hazelnuts in a food processor, scraping down the bowl every 30 seconds until they form a smooth loose paste, which takes about 5 minutes.

Add 1 cup of confectioner sugar, 1/3 cup of cocoa powder, 2 tablespoons of hazelnut oil, 1 teaspoon of vanilla extract, and 1/8 teaspoon of salt to the food processor.

Process the mixture for about 2 minutes, scraping down the bowl as needed until fully incorporated and glossy.

Transfer the spread to a jar with a tight-fitting lid for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens