Hazelnut Chocolate Spread recipe

1/3 c. hazelnuts, with skins on
3/4 c. sweetened condensed milk
1/2 c. chocolate chips
3 Tb. honey

Preheat oven to 400*
Place nuts in shallow baking pan and toast until skins are almost black, about 15 minutes.
Wrap hot nuts in a dishtowel and rub until most of skins have been removed.
Process nuts in food processor, scraping down sides occasionally, until they have liquefied, about 5 minutes; set aside.
Combine milk, chips and honey in top of a double boiler.
With water simmering underneath, melt the chips, stirring occasionally.
Add the hot chocolate mixture to the liquefied nuts and process until smooth, about 5 minutes.
Transfer spread to an airtight container and store in fridge for up to 1 month.

Note: similar to Nutella