Algerian Hazelnut Spread (without palm oil)

Ingredients

• 250 g Shelled and roasted hazelnuts (Skinless, roast 10 min at 180°C if not already pre‑roasted)
• 200 g White chocolate (Cut into small pieces to ease melting)
• 50 ml Neutral oil (Preferably hazelnut oil, otherwise avocado oil, grape‑seed oil or sunflower oil)
• 150 ml Hot whole milk (Warm slightly before adding)
• 1 pinch Salt (Small pinch to enhance flavors)
• 80 g Sweetened condensed milk (Can be replaced by unsweetened condensed milk for less sugar)

Instructions

1. Preheat the oven

   Preheat the oven to 180°C for about 5 minutes.

   Time: PT5M

   Temperature: 180°C

2. Roast the hazelnuts

   Spread the 250 g of hazelnuts on a baking sheet and bake for 10 minutes. Stir halfway through.

   Time: PT10M

   Temperature: 180°C

3. Remove the skin

   Once cooled, rub the hazelnuts with a kitchen torch or a clean kitchen towel. The skin will come off easily.

   Time: PT5M

4. Blend the hazelnuts

   Put the hazelnuts in the blender and blend for 5 minutes in several short pauses to avoid overheating the motor.

   Time: PT5M

5. Prepare the white chocolate

   Cut the 200 g of white chocolate into small pieces and place them in a heat‑proof bowl.

   Time: PT2M

6. Melt the chocolate

   Melt the white chocolate in a bain‑marie (simmering water, never boiling) for about 5 minutes, stirring until the pieces have completely disappeared.

   Time: PT5M

7. Incorporate the oil

   Add the 50 ml of neutral oil to the hazelnut mixture in the blender and blend for 5 minutes until a smooth paste forms.

   Time: PT5M

8. Add liquids and sugar

   Pour the melted chocolate, the hot milk, the pinch of salt and the sweetened condensed milk into the blender. Blend for 2 minutes until everything is well incorporated.

   Time: PT2M

9. Sift (optional)

   If you desire an ultra‑smooth texture, pass the paste through a fine sieve.

   Time: PT2M

10. Package and cool

    Transfer the spread into a clean glass jar, seal tightly and let cool before placing in the refrigerator.

    Time: PT2M

Nutrition Facts

Calories

422

Protein

3.4 g

Carbohydrates

22 g

Fat

38 g

Fiber

2 g

Ingredient Substitutions

• Instead of Shelled and roasted hazelnuts: Roasted almonds, Shelled pistachios
• Instead of White chocolate: White milk chocolate, Plant‑based white cocoa
• Instead of Neutral oil: Refined coconut oil, Canola oil
• Instead of Hot whole milk: Almond milk, Soy milk
• Instead of Sweetened condensed milk: Unsweetened condensed milk, Agave syrup (for vegan version)

Equipment Needed

• Oven
• Baking sheet
• Kitchen torch (optional)
• High‑power blender
• Heat‑proof bowl
• Bain‑marie pot
• Silicone spatula
• Fine sieve (optional)
• Glass jar (Mason‑type) with lid
• Measuring cup (ml) and kitchen scale

Critical Steps — Do Not Skip

• Roast the hazelnuts without burning them
• Remove the hazelnut skins properly
• Blend the hazelnuts long enough to obtain a fine powder
• Melt the white chocolate in a bain‑marie without overheating

Chef Tips from the Video

• Use homemade roasted hazelnuts for a more pronounced flavor.
• A drizzle of hazelnut oil as a finish adds a nice shine and enhances the hazelnut aroma.
• Let the spread sit at room temperature for 10 minutes before spreading to make serving easier.

Troubleshooting

Storage

Refrigerator: Store in an airtight jar, 2 to 3 weeks.

Freezer: Can be frozen up to 3 months; thaw in the refrigerator before use.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The spread keeps very well in the refrigerator; make it ahead to save time.
• For a looser version, add a drizzle of oil or milk just before serving.