Recipe for hazelnut spread with white chocolate.

Hazelnut spread with white chocolate is as simple as it sounds. The taste is reminiscent of Kinder Bueno or a white chocolate version of Nutella, extremely creamy and nutty. The spread is perfect on a slice of bread, as a flavouring in another dessert or as a small treat.

Recipe, photos and video from The Boy Who Bakes

There are a few elements that make this recipe special. The sugar is caramelised and poured over the hazelnuts, which gives the spread a warm, toasted taste. Then salt and vanilla are added, both of which act as flavour enhancers. If available, a little toasted milk powder can be added, which also gives a warm, toasted flavour and really brings out the taste of the spread. At the very end, a little oil is added to keep the spread spreadable. If you have hazelnut oil left over, this is a perfect way to use it up; otherwise a neutral oil works just fine too.

How to do it

1. Pour the hazelnuts onto a baking tray lined with baking paper and toast them in a preheated oven at 180ºC (160ºC fan) for approx. 10-15 minutes, or until they have a nice golden brown colour. Remove and set aside.
2. Add the sugar to a small saucepan and set over medium heat. Let it boil until the sugar has melted and caramelised to a rich golden brown colour, then immediately pour it over the nuts. Don't worry if it is not evenly distributed – the blender will take care of that.
3. Set aside until the sugar has set and cooled completely.
4. Break the sugar and nuts into smaller pieces, put them in the Wilfa Powerfuel XL blender and run on the lowest speed until they are broken down to a coarse, powdery consistency.
5. Add salt and oil, and process for a couple of minutes or until a rough paste has formed. Continue mixing until the paste stops getting smoother.
6. Add the chocolate and repeat the process for a couple of minutes until you get a smooth spread. With a high-speed blender like the Powerfuel XL, the friction melts the chocolate as it runs, so you don't need to melt it first. (If you have made toasted milk powder, add a couple of tablespoons now to further enhance the flavour.)
7. Pour the finished spread into a clean jar and seal it.

Stored at room temperature, the spread will thicken after a few hours. It can be kept dark and cool for up to a month, or in the fridge for longer. In the fridge it will firm up further, but it will not become completely solid and softens again easily.

This recipe needs a blender that is powerful enough to handle the nuts and process them into a smooth mass, such as the Powerfuel XL. The blender has a capacity of 2 litres, which is good if you want to make large batches.