Directions

• Preheat oven to 400 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 Sue Bee® 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.