Egg Nog Praline
Line a baking tray with aluminum foil and lightly oil.
Heat sugar and water in a pot and let it caramelize until light yellow, stirring constantly. Add almonds, reserving some for garnish, and hazelnuts and continue to caramelize until dark brown.
Spread on baking sheet and leave to cool. Chop remaining almonds. Soak gelatine in cold water, beat cream until stiff. Dissolve gelatine with a little water in a saucepan over low heat, then stir in cream and fold into Advocaat. Layer cream and brittle in dessert glasses and chill. To serve, decorate with chocolate chips and almonds and sprinkle with praline.