Directions

1. Place hazelnuts on a cookie sheet and toast in an oven at 400°F for 8-10 minutes.

2. Once toasted, place hazelnuts in a clean kitchen towel and rub off skins. Transfer to blender.
3. Add all remaining ingredients to blender.
4. Set to 10 and blend for 1 minute or until creamy. Occasionally scrape the sides of jar with a rubber spatula, if needed.
5. Refrigerate overnight to allow the spread to become firm.