Honey-Hazelnut Spread

• 1 cup hazelnut kernels
• 1 cup honey, whipped (12 oz.)

1. Place hazelnuts in a single layer in a 9- to 10-inch wide pan and bake in a 350 oven until golden throughout (cut one in half to check color) 10 to 12 minutes.
2. Let nuts cool.
3. To remove skins, place nuts in a clean towel and rub gently to loosen peel.
4. The nuts do not need to be completely skinned.
5. Place nuts in a food processor or blender.
6. Whirl, pulse on and off, just until finely chopped; do not whirl into a paste.
7. In a bowl, combine honey and nuts; mix to blend.
8. Serve, or pack into small containers and cover.
9. Store in cool place up to 1 month.

hazelnut kernels, honey

Taken from www.food.com/recipe/honey-hazelnut-spread-3393 (may not work)