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Yield:
4
Ingredients:
Instructions:
Instructions: Fold in 150g chopped praline (below).
Praline 100g wholde blanched almonds 200g hazelnuts whole shelled 200g caster sugar a little water Roast the almonds and the hazelnuts slowly in the oven preheated to 170 degrees C/325 degrees F/gas mark 3 until golden Make a dark golden caramel with the sugar and water. Add all the nuts and sur until they are well coated. Spread the mixture on a tray lined with greaseproof paper. Leave to cool and set hard. Break into pea sized pieces. This can be made in advance and kept in the freezer for a few days Serves 4 Email this Recipe:
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