I recently bought a container of hazelnut praline paste, but I only needed two tablespoons. I still have most of the 8-ounce can left. I have never used this ingredient before and I'm not a baker, so I don't know what else I can put it in! It's delicious but SO rich on its own. Any ideas?
Sent by Katie
Editor: Readers, what would you suggest?
Related: Hazelnut Yogurt: Visiting Dairy Heaven in Emmental
(Image: Katie via The Kitchn's submission form)