Recipe: Oregon Hazelnut Nutella
by Scott Kelley
With all the local hazelnuts in Oregon, we have the opportunity to try a lot of recipes. Here is a recipe for making your own "Nutella". If you can't find Oregon grown hazelnuts I am sure it will still turn out OK, but be sure to tell your grocer they are missing out.
1 Cup Oregon Hazelnuts
12 oz milk chocolate, chopped
2 TBSP mild vegetable oil, such as canola
3 TBSP confectioners' sugar
1 TBSP unsweetened cocoa powder
1/2 tsp vanilla extract
Salt to taste
Preheat oven to 350 F
Spread hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they've browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you're done. It's okay - not to mention inevitable.) Let cool completely.
Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.
In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible - or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The resulting homemade Nutella will be thin and somewhat runny and maybe even a little warm but it will thicken as it cools.
Transfer to a resealable container and let cool to room temperature. Your homemade Nutella will keep on the counter for up to 2 weeks.