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Hazelnut-chocolate spread (homemade Nutella)

Time 20 minutes
Yields Makes about 1 1/2 cups
Hazelnut-chocolate spread (homemade Nutella)
(Robert Gauthier / Los Angeles Times)
1

Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.

2

In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.

3

Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.

Use good-quality cocoa powder, such as Scharffen Berger.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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