Hazelnut Spread

Hazelnut Spread is easier to make at home than you might think, and the result is a lusciously smooth, chocolate-kissed treat that beats anything from the store. In under 30 minutes you can toast, blend and bottle a gourmet gift that’s naturally gluten-free and endlessly versatile.

Ingredients:

• 2 cups (260 g) whole raw hazelnuts
• ¾ cup (90 g) confectioners’ sugar
• 3 tablespoons unsweetened cocoa powder
• 60 g high-quality dark chocolate (about ½ cup chips or pieces), melted and slightly cooled
• 2 tablespoons neutral oil (sunflower or grapeseed) — for a lighter, pourable spread, increase the oil by 1 additional tablespoon
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt
• Optional: 1 tablespoon milk powder for extra creaminess

Instructions:

1. Pre-heat & prep the oven (1 min). Set your oven to 350 °F (180 °C) and line a rimmed baking sheet.
2. Toast the hazelnuts (10–12 min). Spread the nuts in a single layer and roast, shaking the pan halfway, until the skins blister and the kitchen smells nutty.
3. Skin the nuts (2 min). Pour the hot hazelnuts onto a clean kitchen towel, fold the towel over them and rub vigorously. Most of the papery skins will flake off; a few stubborn bits are fine.
4. Start the nut butter (2–3 min). Transfer the warm, mostly skinned hazelnuts to a food processor. Pulse, then process continuously, scraping down as needed, until a thick paste forms.
5. Create a silky base (2–3 min more). Keep processing; friction heat will release natural oils and turn the paste into a smooth, pourable nut butter.
6. Sweeten & deepen flavor (1 min). Add the confectioners’ sugar, unsweetened cocoa powder, vanilla extract and sea salt. Blend until completely incorporated and no dry pockets remain.
7. Adjust texture (1 min). With the processor running, drizzle in the neutral oil. The spread will loosen and take on a glossy sheen.
8. Finish with chocolate (1 min). Pour in the melted dark chocolate (plus milk powder if using). Blend until the Hazelnut Spread is velvety-smooth and homogenous.
9. Taste & tweak (30 sec). Dip a clean spoon, then balance sweetness or salt to your liking with tiny pinches of sugar or sea salt.
10. Jar the spread (2 min). Spoon into four sterilized 120 ml glass jars, leaving ½-inch headspace. Wipe rims, seal and let cool to room temperature.
11. Store & serve. Keep sealed jars in a cool, dark pantry up to 1 month, or refrigerate up to 2 months. If chilled, bring to room temperature and stir before enjoying on crêpes, oatmeal or fresh strawberries.

Hazelnut Spread Storage & Serving Tips

• Presentation: Tie a ribbon around each jar and add a handwritten “Best by” date plus serving suggestions.
• Flavor twists: Swap vanilla for ½ tsp ground cinnamon or add a drop of orange extract for a festive profile.
• Gift idea: At under $25 for four jars, this recipe is a budget-friendly Mother’s Day surprise.

FAQ:

Q: Can I use pre-roasted hazelnuts?
A: Yes, but make sure they’re unsalted. Warm them in a 300 °F (150 °C) oven for 5 minutes before processing; heat helps release oils for a smoother Hazelnut Spread.

Q: How do I make my spread extra smooth?
A: Process the nuts while they’re still warm, pause to scrape the bowl often, and don’t skip the additional tablespoon of oil if you prefer a thinner texture.

Q: Is this recipe dairy-free?
A: The base recipe is dairy-free. Omit the optional milk powder and choose dairy-free dark chocolate to keep the Hazelnut Spread completely vegan.

Conclusion:

Homemade Hazelnut Spread delivers gourmet flavor, clean ingredients and heartfelt charm in every jar. Enjoy it yourself or share the love!

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You can also learn more about Cooking: 12 minutes (toasting nuts) here: Cooking: 12 minutes (toasting nuts) on www.healthline.com.