Serves: Makes 1½ cups
- 1 cup (200 g) sugar
- ½ cup (120 ml) water
- 4 cups (540 g) raw hazelnuts
- 1½ teaspoons vanilla extract
- ½ cup (43 g) unsweetened cocoa powder
- 2 tablespoons (30 ml) canola or grapeseed oil
- 1/8 teaspoon salt
Procedures:Breakfast becomes dessert! This classic combination of chocolate and hazelnuts is blended into a spread so good you’ll spoon it straight from the bowl.
Preheat oven to 350°F (180°C). Line a baking sheet with foil.
Combine sugar and water in a 3–4 cup saucepan. Cover and bring the mixture to a simmer over medium heat. Remove the lid and wipe down the sides of the pan with a wet pastry brush or a scrunched-up paper towel dipped in water. Cover and cook for 2 minutes or until the sugar is completely dissolved. Uncover and cook until the syrup looks like pale amber maple syrup.
Immediately pour the caramel onto the lined baking sheet. Tilt the sheet to spread the caramel as thinly as possible. Let harden completely, about 15 minutes.
Place hazelnuts in a single layer on a baking sheet. Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
To remove skins, wrap cooled hazelnuts in a clean kitchen towel. Rub until most of the skins come off.
Break cooled caramel into small pieces and place into the Vitamix container.
Secure lid and select variable 1.
Switch the machine to start and slowly increase speed to variable 5.
Blend for 15 seconds. Stop machine and remove lid.
Add the nuts to the Vitamix container and secure lid.
Select purée program.
Switch machine to start and allow machine to complete programmed cycle, using the tamper to press the ingredients into the blades. Remove lid to scrape sides of the container with a spatula. Continue blending until nuts liquefy.
Add remaining ingredients to the Vitamix container and secure lid.
Select variable 1.
Switch machine to start and slowly increase speed to variable 8.
Blend for 4 minutes using the tamper to press ingredients into the blades.