1. Preheat oven to 350F.
2. Add hazelnuts to a large baking sheet and roast for 10-12 minutes until lightly browned and some skins have loosened around the hazelnut.
Place the roasted nuts in the center of a damp kitchen towel (use an older towel or dark colored one). Bundle it up and rub the nuts for a couple minutes to loosen the skins. Pick out the “skinless” nuts and place into the bowl of a food processor. Repeat until most of the skins have come off and add the remaining nuts to the processor (it's ok if there are stubborn ones that are difficult to remove).
Process the hazelnuts for 5-6 minutes or until you achieve a creamy nut butter. You may need to stop and scrape the sides of the bowl every couples minutes or so to help it along.
Add the oil and process for a minute or so until smooth.
Add the remaining ingredients and process again until fully incorporated and really smooth, this took me another 5 minutes. Taste the spread and adjust salt and sweeteners to taste if desired.
