If you’ve got leftover hazelnuts from this recipe why not make your own nut butter? I make mixed nut butter all the time that’s just a combination of whatever half-empty bags of nuts I have.
Here are my two top tips for runny nut butter:
1. Roast your nuts first — no oil, just straight in the pan at 180°C until golden and toasted (6-12 minutes depending on the nut).
2. Just keep going! A good machine helps a lot (I use a Vitamix), but any decent food processor will work, it just might take a while. The more you blend, the runnier it will be so don’t lose faith and when you think it’s ready, blend it even more.