"1 cup of toasted and salted peanuts, peeled"
"2 cups of sugar"
"120g of bittersweet chocolate melted"
"1/2 tablespoon of butter to grease"
"Raspberry or Chocolate Ice Cream"
"1 cup of toasted and salted peanuts, peeled"
"2 cups of sugar"
"120g of bittersweet chocolate melted"
"1/2 tablespoon of butter to grease"
"Raspberry or Chocolate Ice Cream"
"Spread the peanuts in a baking dish to form a layer"
"In a saucepan, mix 3 tablespoons of water with the sugar and cook over medium heat, stirring constantly until the sugar dissolves and turns golden brown"
"Pour that syrup evenly over the peanuts"
"Drizzle the melted chocolate over the top"
"Refrigerate until firm"
"To serve, break into small pieces and process or liquefy well"
"Serve over the ice cream"
"Store in a closed container in the refrigerator for up to 1 month"
"Makes approximately 3 cups or 55 servings with each serving being about 1 tablespoon"
