Roast 2 cups of hazelnuts in the oven on a sheet pan. Be sure to check on the hazelnuts often so they don’t burn.
(Credit: Flickr/Joana Petrova)
When they’re done roasting in the oven, wrap the hot hazelnuts in a clean kitchen towel and allow them to steam. After they’ve cooled, rub them together in the towel to loosen and remove their skins.
(Credit: Flickr/Robin Welsh)
Place the roasted and peeled hazelnuts in your food processor along with 2 tablespoons of unsweetened cocoa powder, ½ a tablespoon of vanilla extract, 4 tablespoons of powdered sugar, and a pinch of salt. Pulse a few times to start breaking up the hazelnuts.
(Credit: Flickr/Tina Marie)
Add 2 tablespoons of coconut oil and blend until smooth.
If you want, you can add even more chocolate flavor by adding a small amount of melted chocolate chips to the finished Nutella and pulsing a few more times in the food processor, until smooth. I’d say about a handful of chocolate chips, melted, for 2 cups of hazelnuts.
(Credit: Flickr/Heather Weaver)
Store your homemade Nutella at room temperature in a sealed glass jar.
(Credit: Flickr/Dobrin Isabela)
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.