Certain foods taste better eaten straight from the container. That does not include milk or anything else better poured into a glass. I am talking about spreadable delights meant to be scooped and smeared on something. Peanut butter is the most obvious example and my absolute favorite. I have no shame having a post-dinner spoonful of peanut butter for a simple snack.
Craving a sweeter, more decadent treat that could be slathered on graham crackers or eaten with fruit, I used my blender to whip up homemade nutella. The first step was to peel the hazelnuts. Toasting them in the oven brought out their nutty flavor. After that it was a few minutes blending the ingredients and my from-scratch version was ready to be devoured.
Makes about 1-1/2 cups
4 cups water
6 tablespoons baking soda
2 cups raw hazelnuts
1 cup confectioners’ sugar
1/2 cup unsweetened cocoa powder
2 tablespoons canola oil
1/4 teaspoon salt
1/2 cup milk
Preheat the oven to 375 degrees F.
To peel the hazelnuts, bring 4 cups water to boil in a large saucepan, carefully add the baking soda. The mixture will bubble up. Add the hazelnuts and boil for a few minutes. Transfer the hazelnuts to a bowl of ice water and peel.
Place the hazelnuts on a sheet pan. Toast for 8 – 10 minutes in the oven until golden brown.
Transfer the hazelnuts to a blender or food processor and blend until they turn into a paste and release their oil. Add the sugar, cocoa powder, oil, salt and milk and blend until fully combined and smooth.
Store in the refrigerator in an airtight container for up to 2 weeks.