Put the sugar and
water in a heavy saucepan and slowly bring to the boil over low
heat. Stir with a wooden spoon constantly until it starts to
thicken. Add the peanuts in two half portions. Keep stirring. As
soon as the mixture starts to caramelise into a golden colour,
remove from heat and continue to stir.
Pour into a
greased oven tray or onto a marble cutting board.
Allow to cool
before cutting into pieces according to your own preferences.
Enjoy, close your
eyes and imagine eating it in a la Boutique Chinois in
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
any of the recipes for redisplay on their web sites. Webmasters are
however free to provide links to this recipe page, if they so
desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for