How to Make Pumpkin Spice Nutella
Ingredients
- 1 cup roasted hazelnuts
- 12 ounces white chocolate chips
- 2 tablespoon vegetable oil (mild)
- 3 tablespoon confectioners' sugar
- 1 tablespoon pumpkin spice or pumpkin pie spice
- ½ teaspoon pumpkin pie extract (or vanilla extract)
Instructions
- If you don't happen to find roasted hazelnuts in the supermarket, preheat the oven to 350°F. Then, spread nuts in a single layer on a large baking sheet for about 10 minutes or until nuts have browned and skins have blistered.
- Loosen the roasted nuts' skin by wrapping them in a clean kitchen towel and rubbing well to remove as much loose skins as possible. Let cool and don't worry about some skins remaining attached to the nuts!
- Melt the white chocolate, preferably in the microwave according to the instructions on the package...or alternatively in a saucepan over gently simmering water (i.e. a double boiler), stirring until smooth. Then, stir in 1 tablespoon of oil and let cool a little bit.
- In a food processor, grind the nuts very well until they form a paste (about 4 minutes), scraping down the sides of the food processor. Add the remaining oil, sugar, pumpkin spice, and pumpkin pie extract or vanilla. Continue processing until the mixture is smooth.
- Add the melted white chocolate and process well until getting rid of any chunks of nut that remain. Place into a clean jar and let it cool at room temperature in order to thicken.
- Cover the jar and store at room temperature for up to 2 weeks. Enjoy on toast and on/in whatever you like!
Recipe Notes
Nutrition
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