Homemade Hazelnut Spread

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Place hazelnuts on the sheet. Roast for 12 to 15 minutes. Keep an eye on them as you don’t want them to burn. Check around the 10-minute mark, then pull them if they are too brown. Remove from the oven and pour into a clean kitchen towel. Allow to cool completely then gently rub them with the towel until the skins come off. Pour the hazelnuts into a food processor and process until finely ground, scraping the sides as needed. This will take about 5-6 minutes and the nuts will start to liquify. PROTIP: As the nuts process, you’ll be tempted to stop it every minute or so to scrape the sides and bottom of the food processor. DON’T! Only scrape them once or twice as needed, but let the processor do its work. Unless you see the spread is so compacted on the bottom that there is no movement at all, eventually the processor will do the work and things will move on their own. Add powdered sugar and cocoa to the processor, then mix until blended. As the processor mixes, slowly add the oil and the vanilla. This will emulsify the mixture and give it that creamy texture we love. PROTIP: Swapping ingredients is super easy. For a darker, richer spread, try using black cocoa powder, and adding ¼ cup of heated (but not melted) dark chocolate chips at this step. For vegan recipes, replace the powdered sugar with a vegan-friendly alternative and use your favorite cooking oil. Once emulsified, add the salt and blend for about 5-10 seconds, just long enough to combine. Store in an airtight container for up to 3 weeks in the refrigerator. You can also freeze it for up to 6 months. PROTIP: If using coconut oil, the spread will have a denser consistency when cold. Allow to set at room temperature for 20-30 minutes before using to allow the mixture to soften.