Homemade Nutella

Tuesday was a day of errands.  After spending what seemed to be the majority of the day in the car, Joel and I both started to get into a funk.  As soon as we got home, Joel put on his iPod and went out for long walk.  I opted to stay inside.  I knew that being in the kitchen would help me get out of this mood I was in, so I decided to cook.  I had been thinking about making a chocolate-hazelnut spread similar to Nutella, so I googled a recipe and decided to make the first one that came up.  I found it here at Su Good Sweets.  Though I now may be slightly deaf from the whirling of my food processor, this was amazing--tasted just like the real thing!

2 cups Raw Hazelnuts
1 cup Powdered Sugar
1/4 cup Unsweetened Cocoa Powder
Up to 1/4 cup Vegetable or Nut Oil
1/2 teaspoon Vanilla Extract

Place the hazelnuts in a single layer of a baking dish.  Toast the nuts in the oven at 350 degrees for about 15 minutes, until the skins are almost black and the meat of the nuts are brown.  Stir the nuts half way through baking to ensure even color.  When the nuts are toasted, allow to cool. When they have cooled completely, wrap the hazelnuts in a kitchen towel and rub until most of the skins have been removed.  Process the hazelnuts in the bowl of a food processor for about 5 minutes, or until they have liquefied, scraping down the sides of the bowl occasionally.  At first, you will get coarsely ground nuts, then a fine meal, then a clump will form around the blade, and finally, after the oils have been released, a liquid similar to the consistency of peanut butter will be produced.  At this point, add the sugar, cocoa, and vanilla.  Slowly drizzle in the oil, enough to make a spreadable consistency.  Transfer to an airtight container and store in the fridge for up to 2 months.  Allow to come to room temperature and stir before using.