Chocolate-Peanut Spread (Make Your Own Nutella)

Deb Perelman, the clever cook behind the Smitten Kitchen blog, creates her version of Nutella using peanuts instead of hazelnuts.

Deb Perelman, the clever cook behind the Smitten Kitchen blog, creates her version of Nutella

[ingredients-list title=”Ingredients” serving_size=”Yields about 1 3/4 cups
“]

  • 2 cups raw peanuts, shelled and skinned
  • 1/2 cup dark, rich unsweetened cocoa powder
  • 1 1/4 cups powdered sugar
  • 1/4 tsp. salt, plus more to taste
  • 3 tbs. peanut oil

[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=””]

[step-item number=”1″ image_url=”” title=”” ]Heat oven to 400° F. Spread peanuts evenly on cookie sheet. Roast until they darken, about 10 minutes, rattling them around a bit halfway through so they toast evenly. (If unable to find raw peanuts, toast for 5 minutes to deepen flavor.)[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Transfer peanuts to food processor and grind for about 5 minutes. They’ll become a paste and, finally, they’ll liquefy. Scrape down sides as needed.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Add cocoa, sugar, salt, and 2 tbs. oil to food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add remaining oil if consistency seems too thick.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Store in refrigerator for up to a week in covered container. When fully chilled, it will become thick like peanut butter.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest