1 cup full of tiny lovehearts or other sugar decoration
Instructions
roast the pinenuts and pumpkinseeds without any added fat to golden brown in a pan
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
line a bakingray with grease proof paper and using two teaspoons make timy little mounts , leave to cool over night
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.