via on Pinterest
Sometime before World War II, an Italian named Pietro Ferrero created a sinfully rich, chocolate and hazelnut spread. Today, it’s known as Nutella.
Susan Herrmann Loomis, author of the new book “Nuts In the Kitchen” has her own version:
2 cups of hazelnuts
¾ cup confectioners’ sugar
¼ cup unsweetened dark cocoa powder
pinch of salt
2 tbls canola oil
1. Preheat oven to 375 degrees and spread hazelnuts on baking sheet . Toast for about 10 minutes. Remove from oven and scrub with cotton towel to remove the skins.
2. Blend in food processor to create a paste; this will take about 10 minutes.
3. Add sugar and cocoa powder, continue to blend and add oil until you get the desired spread texture.
Makes about 2 cups. Spread will keep for about 1 month in cool, dark place.