Place hazelnuts in a single layer in a 9- to 10-inch wide pan and bake in a 350 oven until golden throughout (cut one in half to check color) 10 to 12 minutes. Let nuts cool. To remove skins, place nuts in a clean towel and rub gently to loosen peel. The nuts do not need to be completely skinned. Place nuts in a food processor or blender. Whirl, pulse on and off, just until finely chopped; do not whirl into a paste. In a bowl, combine honey and nuts; mix to blend. Serve, or pack into small containers and cover. Store in cool place up to 1 month.
