Prepping Hazelnuts: it’s crucial to roast nuts, when nuts are warmed up they release their oil. Hazelnut needs to be roasted in oven – to release it’s oil and help rub off outer skin.
Preheat oven at 350 degree Fahrenheit. Spread hazelnuts on a baking tray in single layer. Roast in oven for 10 to 12 minutes. Remove tray from oven halfway give nuts a toss for even roasting. Place it back into the oven and continue to roast.
Note – do not over roast nuts. You want nuts to just warm up.
Remove roasted nuts from tray. Transfer to kitchen towel. Rub rigorously against a smooth surface to loosen the outer skin. You want to try to get off most of the skin. If there is little patches of outer skin left, that’s okay.
Hazelnuts are ready to turn into nut butter.Jo’s Tip: Do not leave those dark outer skins on. I know you may wonder why take that extra effort to roast and remove the skin. Trust me, It’s worth the extra effort. Removing the outer skin will give you smooth and creamy Nutella. If skin is not removed, be prepared for gritty textured Nutella. Blending Nut Butter: Add roasted hazelnuts into a food processor and start blending. You can use blender. Stop the blender in between to scrape off the edges and continue blending. Blend until oil releases from the nuts and you’ll see a liquid-y or paste like mix in the blender. This will take approximately 5 to 8 minutes, many vary depending on your blender powder.
Add in powdered sugar, cocoa powder and salt. Blend for 2 to 3 minutes until you get smooth mix.
Pour oil in slow steams through the processor opening while the processor is running. This will help blend everything together.
Pour vanilla extract in slow streams as well while blender is running.
Let the processor run for 2 to 3 minutes.
Open the lid. Pour into glass jars. And leave it on the counter for 1 or 2 hours before you store it in the fridge.
Keep in mind Nutella will be runny when you open the processor lid, it will thicken as it cools.