One Superlative SpreadInspired by the school that saved the hazelnut.

Beavers love food, as evidenced by the letters we continue to receive about the spring 2023 Food Issue more than a year later. So, when we heard the recent news about the makers of Nutella supporting the university’s ongoing hazelnut research — the science that saved the nut from blight in the 2000s — we wondered if there might be a way to put our own spin on the silky-soft hazelnut spread. This vegan- (or allergy-) friendly version can be made without dairy if you opt for dark chocolate chips. And since 99% of domestic hazelnuts are grown in Oregon, it’s not difficult to source them locally. We plan to include recipes connected to OSU research, history and people on an occasional basis. If you have a suggestion, write us at stater@osualum.com.

BENNY’S HOMEMADE HAZELNUT SPREAD

Output: 2 ½ cups

Total Cook Time: 30 minutes

Ingredients

3 cups raw Oregon-grown hazelnuts
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
½ teaspoon salt

1. Roast the hazelnuts for 12-13 minutes at 350 F.

2. Transfer the nuts to a large cloth towel. Sandwich them between layers of cloth and then use your hands to roll the nuts in the towel, removing most of the skins. 

3. Add peeled hazelnuts to a food processor or high- speed blender. Blend until a liquid butter is formed, about 8-10 minutes. 

4. Add the vanilla and salt and blend well.

5. Melt the chocolate by either heating it gently over a double boiler or carefully microwaving it in 30- second intervals. 

6. Add the melted chocolate a little at a time to the hazelnut mixture and blend until incorporated. Great on toast, bananas, pancakes, sandwiches, ice cream and more.