Croccante di Nocciole

• 400 g caster sugar
• 100 g honey
• zest of 2

Melt the sugar and honey in a heavy-based pan over a gentle heat. Raise the heat slightly and, when the sugar begins to go a blondish-brown colour, add the tangerine zest. Stir for a minute with a wooden spoon, then add the hazelnuts. Heat a little, stirring, until the hazelnuts are coated with the sugar syrup.

Pour the very hot mixture onto the rice paper and use the lemon halves to sp