This Simple Hazelnut Butter Is Way Healthier Than Nutella Recipes

BETTER THAN NUTELLA (CHOCOLATE-HAZELNUT SPREAD)

Steps:

• Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
• Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
• Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
• Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter- like as it cools.) Screw on lids. DO AHEAD: Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.

HOMEMADE HAZELNUT BUTTER RECIPE

Steps:

• Add the roasted hazelnuts [see note] in the bowl of a food processor.
• Blend the hazelnuts till turn into a smooth and creamy paste. The hazelnut butter goes through various phases as you grind it - starts with a dry powder, rolls up into a dough and then finally starts turning into a paste [see step by step pics in the post].
• Stop to scrape the sides of the bowl every couple of minutes, if needed. Takes about 8-10 minutes to get a fine paste. The timings may vary depending on your food processor.
• To make plain hazelnut butter - Add a pinch of salt and maple syrup at this point and mix well with a spatula to incorporate it in.