Makes 11/2 cups.

Note: If you like Nutella, the original chocolate-hazelnut spread, you'll find this to be even better. From "D.I.Y. Cookbook," by the editors of America's Test Kitchen.

• 2 c. (8 oz.) hazelnuts

• 1 c. powdered sugar

• 1/3 c. unsweetened cocoa powder

• 2 tbsp. hazelnut oil

• 1 tsp. vanilla extract

• 1/8 tsp. salt


Adjust oven rack to middle position and heat oven to 375 degrees. Place hazelnuts in single layer on rimmed baking sheet and roast until fragrant and dark brown, 12 to 15 minutes, rotating baking sheet halfway through roasting.

Transfer hazelnuts to medium bowl. When they are cool enough to handle, place second medium bowl on top (to create a sealed container) and shake vigorously to remove skins.

Process peeled hazelnuts in food processor until their oil is released and they form a smooth, loose paste, about 5 minutes, scraping down bowl often.

Add sugar, cocoa powder, oil, vanilla and salt, and process until fully incorporated and mixture begins to loosen slightly and become glossy, about 2 minutes, scraping down bowl as needed.

Transfer spread to jar with tight-fitting lid. Chocolate-hazelnut spread can be stored at room temperature or refrigerated for up to 1 month.

Nutrition information per 1 tablespoon:

Calories 92 Fat 7 g Sodium 12 mg

Carbs 7 g Sat. fat 1 g Calcium 12 mg

Protein 2 g Chol. 0 mg Fiber 1 g

Diabetic exchanges per serving: 1/2 bread/starch, 1 1/2 fat.