INGREDIENTS

INSTRUCTIONS

Roast the hazelnuts in the oven at 225c/425f/Gas 7 for about four
minutes until golden. Don't over-roast or they will go bitter, and  you
won't be able to use them. Put the sugar and water in a  thick-bottom
pan and place on a medium to high heat.  2 The mixture will start to
bubble and then turn into a clear syrup.  To begin with, it will
gradually start to colour in parts or from the  sides. Gently and
carefully shake the pan, just moving it to mix the  patches of colour.
3 When it's all golden brown, carefully tip it away from you and
gently add the nuts. Turn the heat to a simmer and gently stir to  coat
the nuts in caramel.  4 When dark golden brown, turn out onto a clean,
lightly oiled tray  or onto greaseproof paper on a surface that won't
burn. It will cool  to a flattish solid sheet.  5 After 20 minutes or
when cold, smash up roughly and pulse in a  processor into chunky
pieces about 1/2cm/ 1/4" in size. Remove half  the praline and pulse
the rest to a powder or put in a tea- towel and  bash with a rolling
pin. Add both lots to the semi-freddo mixture.  Converted by MC_Buster.
Recipe by: The Naked Chef  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2721
Calories From Fat: 1575
Total Fat: 188.3g
Cholesterol: 0mg
Sodium: 3.3mg
Potassium: 2112.4mg
Carbohydrates: 251.7g
Fiber: 30.1g
Sugar: 213.1g
Protein: 46.3g