Chocolate-Hazelnut Spread (Nutella)

Chocolate-Hazelnut Spread (Nutella)

Ingredients:
nuts, hazelnuts or filberts
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
honey

Directions:
Preheat oven to 400 degrees F.
Place hazelnuts in a single layer on a shallow baking pan.
Toast until the skins are almost black, about 15 minutes.
Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off.
Discard skins.
Process nuts in the bowl of a food processor, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes.
Set the hazelnuts aside.
Combine the condensed milk, chocolate chips, and honey in a heatproof bowl or the top of a double boiler; set over a pan of simmering water.
Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.
Add the hot chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth, about 5 minutes.
Transfer the spread to an airtight container, and store, refrigerated, up to 1 month.