Preparation Steps

• Preheat oven to 350°F (175°C).
• Spread the hazelnuts on a baking sheet and toast in the oven for 10 to 12 minutes, or until fragrant.
• While the hazelnuts are still warm, place them in a clean kitchen towel and rub them vigorously to remove as much of the skin as possible. Some skin may remain, which is okay.
• Melt the milk chocolate chips in a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
• In a food processor, process the skinned hazelnuts until they form a smooth paste.
• Add the canola oil, powdered sugar, vanilla extract, and salt to the food processor. Process until well combined.
• Add the melted chocolate to the food processor and continue to process until the mixture is smooth and creamy, resembling Nutella.
• Pour the homemade Nutella into a clean jar. Let it cool completely at room temperature. It will thicken as it cools.
• Once cooled, cover the jar and store in the refrigerator. Enjoy spread on toast, fruit, or as a dip!