This recipe came from a contributor to Food & Wine magazine, who said that it is her son's favorite sweet and the family makes them at Halloween to give to trick-or-treaters. I don't know what planet she lives on. These are way too good to give out to kids, who in this country, aren't going to be allowed to eat them anyway. There's an unwritten rule: store bought, manufacturer wrapped candy only. But there are other unanswered questions too? How many pans of this does she make to give to the 100 or little goblins that one might have in a kid friendly neighborhood (it only serves 16). How does she wrap them to keep the praline and crust from becoming soggy (even with a light foil covering, mine only lasted a day).
While I ponder these questions, you should get on to whipping up a batch of these - they're really good and also a lot of work.