Chocolate-Hazelnut Spread (Nutella)

Directions

1. 1
   Preheat oven to 400 degrees F.
2. 2
   Place hazelnuts in a single layer on a shallow baking pan.
3. 3
   Toast until the skins are almost black, about 15 minutes.
4. 4
   Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off.
5. 5
   Discard skins.
6. 6
   Process nuts in the bowl of a food processor, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes.
7. 7
   Set the hazelnuts aside.
8. 8
   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.
9. 9
   Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.
10. 10
    Add the hot chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth, about 5 minutes.
11. 11
    Transfer the spread to an airtight container, and store, refrigerated, up to 1 month.