Chocolate-Hazelnut Spread (Nutella)

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.