1 cup hazelnuts
12 oz milk chocolate, chopped
2 Tbsp. canola oil
3 Tbsp. powdered sugar
1 Tbsp. cocoa powder
1/2 tsp. vanilla extract
3/4 tsp. salt, to taste

  • Melt chocolate in double boiler or microwave and set aside to cool.
  • Bake hazelnuts at 350°F for 12 minutes, until the skins blister.
  • Rub in a kitchen towel to remove as much of the skins as possible.
  • Process hazelnuts food processor until they form a paste (about 5 minutes).
  • Add oil, sugar, cocoa, vanilla and salt, and process until smooth.
  • Add chocolate and blend well, it will be runny but thicken as it cools.
  • Remove to covered container and let cool to room temperature.  Keeps for 2 weeks.

Source: http://www.splendidtable.org/recipes/homemade-nutella