Chocolate Hazelnut Spread

2/3 C. (2-1/2 oz.) hazelnuts, skins on

3/4 C. sweetened condensed milk

1/2 C. semisweet chocolate chips

3 T. honey

Heat oven to 400°. Place hazelnuts in a single layer on a baking pan. Toast in the oven until the shins 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, and place the hot hazelnuts in the bowl of a food processor.

Process nuts, scraping down the sides of the bowl occasionally, until they have liquefies, about 5 minutes. Set aside.

Combine the condensed milk, chips & honey in a heat-proof bowl or the top of a double boiler; set over a pan of simmering water. Stirring occasionally, heat until the chocolate has 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.

Serve over fresh fruit, or bread, or  cake, or...

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