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Recipe by: heston-blumenthal
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200 ml granulated sugar
100 ml treacle (molasses)
125 g butter
2 l popped popcorn
200 g salted peanuts
Proceed as follows:
Mix sugar, treacle and butter in a pan. Bring to a slow boil.
After a few minutes, by means of a teaspoon take a small sample of the boiling mixture (be careful, the mixture is very hot) and let it drip into a glass of cold water. If the mixture solidifies into a hard lump, it is ready. If not, continue the boiling and repeat the test after a few minutes.
Add the peanuts and the popped popcorn. Mix carefully, you will have to stir forcefully for at least a minute.
Pour the mixture onto any cold, clean metal surface and let it solidify.
Break up the solid mass in small pieces.
Serve the popcorn crunch in a small bowl. It will keep for days as long as there are no children (or adults) around.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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