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To decorate, make caramel as in the Coffee Pecan Praline Ice Cream recipe. Dip nuts in the hot caramel and leave to set. Drizzle hot caramel over an inverted, lightly oiled bowl and leave to set into a 'basket'. Remove and place on the cake, filled with caramel-coated nuts.
Serves: 8 - 10
This recipe was first published in October 2002.