Boozy doughnut fondue sharing board

Method Print recipe

For the praline

1. Add the sugar and water to a saucepan, boil to a caramel, add the nuts toss and pour on to parchment allow to cool completely
2. Pulse Whizz in a food processor to desired crunch

For the honeycomb

1. Over a gentle heat stir the sugar and syrup till the sugar dissolves in an over size pan
2. Turn up the heat and when it reaches amber caramel, turn the heat off and add the bicarb and stir with a spoon until the bicarb dissolves.
3. Then pour into a greased pan or onto parchment leave for an hour before breaking into pieces

For the boozy fondue

1. Place all the ingredients in a bain marie and heat until melted and combined finish with the Baileys or drink of choice, keep warm.