(Since my daughter is crazy over this spread,
I think I will make sure she gets this recipe!
Maybe she can save a little money at college
and make it, instead of buying it all the time! :)

2/3 c. roasted, unsalted hazelnuts (2.5 ounces)
3/4 c. sweetened condensed milk
3 oz. unsweetened chocolate, finely chopped (about 1/2 cup)
3 Tbsp. honey
1 pinch salt

Spread nuts on a preheated cookie sheet in a preheated 350 degree oven, and toast until they're brown and fragrant, about 10-12 minutes. Stir them every 3-4 minutes to keep them from burning. Once toasted, set them aside to cool. Once they are cooled, blend in a blender or food processor for a minute or two, until the nuts are very finely ground hazelnuts. Keep blending till they clump together around the blade to form a smooth paste. Add a pinch of salt. You have created a tasty hazelnut butter! Turn the blender or processor back on for 5 minutes; now the hazelnuts should be processed into a liquid! Scrape down the sides and the blade and process until there are no lumps remaining.
Next, mix together the chocolate, condensed milk, and honey in a microwave-safe bowl. Stir the mixture every 30 seconds to prevent overheating. Stop once everything is just melted together.
Next, add the warm chocolate mix to the bowl of liquefied Hazelnuts. Blend the mix for 1-2 minutes more, until it smooths out, loses a little graininess, and gets shiny and smooth. The more you mix, the stiffer the Nutella gets, so stop while it is still spreadable. Watch it. This happens quickly!! Taste it and add a pinch of salt or an extra squirt of honey to suit your taste. Store your homemade Nutella in an airtight container in the refrigerator for up to one month.
Makes 1 1/2 cups.

You can eat it on firm fruits, pretzels, toast, warm crepes, or a cupcake as a frosting stirred with warm milk, over icecream, swirled into brownie batter or spread on a croissant or cookie.



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