How to make homemade chocolate hazelnut spread

1 1/2 cups hazelnuts, 1/3 cup finely chopped chocolate, 2 tbsp honey

Food processor, baking sheet, clean towel, mixing bowl, measuring cups and spoons

Preheat oven to 350°F. Place hazelnuts on a baking sheet and bake for 10 min or until the skins have split and are lightly toasted.

Cool nuts slightly, then pour out onto a kitchen towel, fold over to enclose, and rub vigorously to remove skins.

Place nuts in a food processor and grind, scraping down sides as needed, until they have released their oils and look like peanut butter.

Transfer hazelnut butter to a bowl, add melted chocolate and honey, and stir to combine. Store at room temperature for up to 1 week. Tip: Is someone allergic to hazelnuts in your house? Substitute with almonds. It tastes just as great!

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