Homemade Nutella

From Serious Eats.

I haven't tried this yet because I'm afraid of what might happen if I can make my own Nutella.

1 cup hazelnuts
1 cup almonds
3/4 cup confectioners' sugar
1/4 cup best quality cocoa powder
Pinch of salt
3 tablespoons canola oil

Spread hazelnuts on one side of baking sheet and almonds on other.
Toast nuts until fragrant, at 375 about 8 to 10 minutes.
Remove baking sheet from the oven and transfer hazelnuts to clean kitchen towel.
Scrub and roll them around until most of skins come off (some small pieces of skin may remain).
Combine hazelnuts and almonds in food processor and process until smooth paste is formed, about five minutes.
Add confectioners' sugar, cocoa powder, and salt, and process until ingredients are well blended.
With processor running, pour in canola oil and continue to process until well incorporated, about 2 minutes longer.
Transfer chocolate hazelnut almond spread to jars and store in the fridge for up to a month.