Baked Sunday Mornings: Chocolate Hazelnut Spread

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I was thrilled to make my first recipe as part of Baked Sunday Mornings. Of course last weekend I made a Lemon Drop Cake and yesterday I made the Sweet & Salty cake but this my first time following the official baking schedule.

I was relieved that it was a quick and simple recipe so I could still have lots of time to celebrate my man’s birthday. I bought raw hazelnuts from Whole Foods last week when I was shopping for good chocolate for the cake. It was hard to gauge in cups at the bulk bin so I accidentally bought $15 worth of nuts, twice as much as I needed. Now I know why Nutella is so expensive: those suckers are not cheap. But the good news is they are immensely tasty so having extra on hand is not a bad thing.

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I roasted all of the nuts at once and spent the next day or so removing the skins at my leisure. I first rubbed them with a damp towel, as the recipe suggested. With the skins that remained I either slipped them off or rubbed handfuls between my hands to gently remove them. I don’t think you need to have totally naked hazelnuts, but the papery skins need to go so they don’t mess with the texture of the spread.

I am always amazed and delighted whenever whole nuts liquefy and turn to butter. However, my small 4 cup food processor was not so excited. 😦

My husband wanted to buy the big daddy when we were first looking at them but for some reason I vetoed it. Big mistake. I wasn’t too worried about it burning out but if I was I would have taken the hazelnuts out once they liquefied and mixed in the other ingredients by hand.

I didn’t do that and the motor did get a good workout. I smelled a bit of burning machinery towards the end. I won’t be sad if I’m forced to buy a bigger food processor! 😉

I didn’t use hazelnut oil, the nuts were expensive enough so I didn’t want to buy any more special ingredients. I used grapeseed oil which was fine but next time I would definitely use hazelnut oil so it could impart more warm nuttiness to the finished product.

The spread was perfect and yummy and will be happily spread on apples–done already 😉 and over toast and crackers and maybe biscuits or scones. We are definitely fans of Nutella here and homemade is even better!

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See you next week!! Next up: alfajores! Don’t forget to head over and see what everyone else did this week!

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8 thoughts on “Baked Sunday Mornings: Chocolate Hazelnut Spread

  1. Welcome to the group! Great post. Loved your pics. I decided not to make the spread, as I had a big jar of nutella. (made the nutella scones instead)

  2. I have the same food processor (another reason I thought I might sit out on this week’s recipe). I made hummus in it recently and it was *not* happy with me! 😉

  3. Welcome Jen! Your naked hazelnuts look perfectly naked! Oh, and I love your idea of spreading it on apples. I’ve only had it on toast so far. Looking forward to baking with you!

  4. Welcome welcome! My food processor also got a good workout, but this adventure basically made me wonder why I don’t make my own nut butters more often!

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