Homemade Nutella

You may have heard of a little hazelnut-chocolate spread called Nutella. You may not have heard that it is celebrated world-wide on February 4th, four years running. So when I found myself on World Nutella Day without a single spoonful in my house, it was obvious what I had to do. Remedy that situation. And rather than being rational and going to the grocery store on my way home, I decided to make it. Luckily, I vaguely remembered seeing a recipe for homemade Nutella out there, and hunted it down.

I had a cup of hazelnuts residing quietly in the freezer after some harebrained attempt at something, a dusting of powered sugar from another, and some cocoa powder. That was for common sense-ical reasons.  Homemade Nutella may sound impressive, but the packaging basically tells you the ingredients. Here's the technique: toast hazelnuts, rub off skins (try at least. above is my half-ass attempt.) Put in food processor, puree. Add stuff, puree.  Eat. Remember that its Friday night, and you're home alone making Nutella. Remind yourself its an enviable skill that will add to your dowry and that you will not die alone. Finish watching some HBO Big Love episodes and decide that dying alone is a much better alternative to multiple wives.

Nutella

Makes about 3/4 of a cup

1 cup hazelnuts

1/4 cup cocoa powder

1/2 cup powered sugar

dash of salt

1/2 tsp vanilla

1/8-1/4 cup canola oil

1. Preheat oven to 350 degrees. Toast hazelnuts for 10 minutes, until they smell like Nutella.

2. In a clean kitchen towel, gently rub off the skins of the hazelnuts. They are a bit bitter, which is why you do this. Don't stress over every last bit.

3. Place in food processor, puree for about 5 minutes until completely smooth. This is your only chance to get it smooth.

4. Add in the cocoa through vanilla, puree for until throughly combined. Scrape down the sides.

5. With the machine running, stream in oil until everything emulsifies and looks like Nutella.

Store: In the fridge is probably your best bet.