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
Mauritius.
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