Grampy Cook's Praline (Zante)

• 50 grams pine kernels
• 50 grams pumpkin seeds
• 100 grams sugar
• 50 grams butter
• 6 tbsp whipping cream
• 100 grams currants
• 100 grams hazelnut brittle
• 250 grams dark quality cooking chocolate
• 1 cup full of tiny lovehearts or other sugar decoration

1. roast the pinenuts and pumpkinseeds without any added fat to golden brown in a pan
2. caramalize sugar in a heavy base pan till light brown, add butter, cream and currants stir for 2minutes add the pinenuts and pump kinseeds as,well as the hazelnut brittle
3. line a bakingray with grease proof paper and using two teaspoons make timy little mounts , leave to cool over night
4. in the morning melt the chocolate and dip the bottom of each mount in chocolate leave to cool .when cooled use a teaspoon full of chocolate and drizzle over each praline ,decorate with sugar,decorations.
5. makes about 35

pine, pumpkin seeds, sugar, butter, whipping cream, currants, hazelnut brittle, chocolate, full of tiny lovehearts

Taken from cookpad.com/us/recipes/331836-grampy-cooks-praline-zante (may not work)