2 cups hazelnuts, mostly skinned
1/4 cup sugar
1 pound semisweet or bittersweet chocolate, coarsely chopped
1 stick unsalted butter, cut into pieces, at room temperature
1 tablespoon Rain’s Choice pure Vanilla Extract
1 cup heavy cream
1 /4 teaspoon salt
Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and roast until deep brown, about 15 minutes. Let cool completely. Rub the nuts in a kitchen towel to remove the skins.
Grind the hazelnuts and sugar in a food processor until a paste forms, about 1 minute.
Place the chocolate in a medium metal bowl. Set the bowl over a large saucepan of simmering water until the chocolate is melted. Remove the bowl from the heat; then add the butter and vanilla and whisk until completely incorporated. Whisk in the cream and salt, then the hazelnut paste.
Pour gianduja into jars, dividing equally. Let cool.
Spread will keep well for several weeks in the refrigerator (if it lasts that long).