FOR PRALINE CRUNCH

Place the sugar in a 4-quart saucepan over medium heat and allow it to slowly dissolve then change to an amber color. It may take up to 5 minutes for the sugar to dissolve but watch it carefully because it turns from liquid to amber very quickly and you don’t want it to burn. (The sugar will melt more smoothly if you don’t stir it too much.)
Once the sugar is mostly liquid and has turned a deep caramel color stir in the ground nuts. Then pour the mixture onto a prepared piece of aluminum foil and allow it to cool. Break into pieces and place in food processor. Pulse until you have a grainy powder. Place 1/3 of the crumbs on bottom of a 9x13-inch baking pan and reserve the remainder to top the dessert later.

FOR MOCHA ICE CREAM
Beat the egg yolks in a large bowl. Gradually add ½ cup sugar and 1 Tbsp vanilla sugar. Beat until light yellow and light in color. Slowly add in pareve whipping cream until light and fluffy. Fold in coffee and set aside.

In a separate bowl beat the egg whites until soft peaks begin to form. Slowly add in the remaining ½ cup sugar and 1 Tbsp vanilla sugar. Fold yolk mixture into white mixture and mix well. Pour the ice cream into the pan over the praline powder. Freeze at least 3 hours.

TO ASSEMBLE
Cool completely and pour over frozen mocha ice cream layer. Freeze for 3 hours. Top with remaining praline crunch.