Homemade Nutella!

Today I felt compelled to post about one of our favorite new recipes, homemade chocolate-hazelnut spread. The recipe we use is actually stolen (you shouldn't be surprised by the source by now) from America's Test kitchen. We have been cooking our way through their "D.I.Y Cookbook" and have been thrilled with how much better some kitchen staples (like cheese, sauces and jams) taste when cooked at home! This Nutella not only tastes better than the original but it's probably healthier because it uses a lot less oil and more nuts.

CHOCOLATE-HAZELNUT SPREAD

makes 1 1/2 cups

Make today, enjoy immediately

from The America's Test Kitchen DIY Cookbook

• 2 cups (8 ounces) hazelnuts

• 1 cup confectioners' sugar

• 1/3 cup cocoa powder

• 2 tablespoons hazelnut, walnut, or vegetable oil

• 1 teaspoon vanilla extract

• teaspoon salt

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 dark brown, 12 to 15 minutes, rotating baking sheet halfway through roasting. Transfer hazelnuts to medium bowl. When hazelnuts are cool enough to handle, place second medium bowl on top shake vigorously to remove skins.

Process peeled hazelnuts in food processor until their oil is released and they form a smooth, loose paste, about 5 minutes, scraping down bowl often.

Add sugar, cocoa powder, oil, vanilla, and salt and process until fully incorporated and mixture begins to lossen slightly and becomes glossy, about 2 minutes, scraping down the bowl as needed.

Transfer spread to jar with tight-fitting lid. Chocolate-hazelnut spread can be stored at room temperature or refrigerated for up to 1 month.