Homemade Nutella

Yield: 2 cups

3 cups chopped hazelnuts (This was 2 bags of Kroger brand chopped hazelnuts)
1 to 1.5 cup powdered sugar (I used 1.5 cups which comes out to about 7g sugar per tablespoon)
1/2 cup unsweetened cocoa powder (high quality, such as Ghiradelli)
3/4 tsp vanilla extract
Salt (to taste)

Preheat oven to 350 degrees F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins 12- 15 minutes. Stir the nuts halfway through baking to ensure an even color.
Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5-10 minutes. First, you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter.
When the nuts are liquified, add in salt (to taste). Then slowly add in the sugar, cocoa and vanilla. Since the mixture is warm, it will be more fluid now than at room temperature.
Transfer the spread to an airtight container, and store in the refrigerator for 1-2 months.