Ingredients

MAKES: 8oz jar

» 4oz (10g) whole unsalted hazelnuts in their skins

» 4oz (100g) milk chocolate with hazelnuts broken into pieces

» ¹/₃ cup (9cl) evaporated milk

» 1 tsp unsweetened cocoa powder

» 1 tsp sunflower or nut oil

» ½ tsp pure vanilla extract

» Pinch of salt

NOTE: You can use sour cream thinned with a little milk in place of the evaporated milk.

IMAGINE A RICH CHOCOLATE PASTE FLAVORED WITH hazelnuts, and one brand name comes to mind: Nutella. It’s traditionally a store-bought indulgence — but making it yourself is a heck of a lot more fun than buying it off the shelf.

Here’s how to make your own 100% natural version that’s scarily good. Sure, it’s almost a sinful explosion of calories, but once you’ve tasted it, it’s impossible to resist.

CHOCOLATE-HAZELNUT SPREAD

1. Heat the oven to 350°F (180°C).

2. Spread the hazelnuts in a single layer in a shallow metal pan and roast for about 15 minutes. Remove the pan from the oven and let the nuts cool for 5 minutes.

3. When cool enough to handle, rub the hazelnuts between your fingertips to remove the skins. (You could also rub them with the folds of a clean dish towel.) Transfer the nuts to a food processor or blender and pulse for 2 to 3 minutes or until reduced to a fine powder.

4. In a saucepan, heat the chocolate and evaporated milk over medium heat until the chocolate melts. Stir occasionally to blend.

5. Pour the hot milk mixture over the ground nuts and add the cocoa powder, oil, vanilla, and salt. Pulse several times or until the paste is smooth and evenly colored. Spoon the paste into a sterilized 8oz jar. Seal and refrigerate. The spread will keep for up to 2 weeks.

+ This recipe is excerpted from Better Made at Home: Salty, Sweet, Satisfying Snacks and Pantry Staples You Can Make Yourself (Black Dog & Leventhal, 2014)