This Crispy, Crunchy Homemade Hazelnut Spread Is Why I’ll Never Buy Nutella Again

Ingredients (9)

• 3 fluid ounces water (about 6 tablespoons; 85g)
• 4 fluid ounces golden syrup or corn syrup (113g; about 1/3 cup)
• 5 1/4 ounces granulated sugar (150g; about 3/4 cup)
• Shy 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 9 ounces hazelnuts, toasted, skinned, and roughly chopped (255g; about 2 cups)
• Shy 1/2 teaspoon baking soda
• 4 ounces dark chocolate, roughly 60% cacao solids (113g; about 2/3 cup, finely chopped), melted
• 1/2 ounce cocoa powder, preferably Dutch-process (15g; about 2 heaping tablespoons)
• 1 fluid ounce roasted-hazelnut oil or neutral oil (30g; about 2 tablespoons); see note