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Make Chef Antonia Lofaso's Willy Wonka-Inspired Dishes

Here's the recipes for you to make at home!
Posted on Oct 30, 2020 | 11:00am
On The Talk’s special Halloween episode, chef Antonia Lofaso joined us to make some delicious “Willy Wonka and the Chocolate Factory” inspired dishes.

Check out the recipes below!

Scrumdiddlyumptious Sandwich Surprise (Deep-Fried Fluffer Nutter Sandwich)
Serves 1 sandwich
Total Time: 20 minutes

2 cups of vegetable oil
2 slices bread
3 tablespoons peanut butter
1/4 medium banana, thinly sliced
5 tablespoons COLD Marshmallow Fluff
1/3 cup all-purpose flour
2 large eggs, beaten
1/2 cup panko bread crumbs
Dash of salt

In a 10-12-inch sauté pan, heat the oil to 350F degrees, verifying the temperature with a candy thermometer.

The oil needs to be hot and ready to go before the sandwich is made.

While the oil heats, spread the peanut butter on 1 slice of bread and top it with the banana.

Spread the Marshmallow Fluff on the other slice of bread, and put your sandwich together.

Put the flour, eggs, and panko in three separate bowls big enough for the sandwich.

Dust the entire sandwich in flour. Dredge it in the eggs and, with a dry hand, coat it in the panko.

Place the sandwich in the oil, and fry it for about 2 minutes, or until golden brown.

With a spatula remove the sandwich from the pan to a plate. Sprinkle with salt, slice in half, and serve.

Slugworth's Perfectly Perilous Popcorn (Caramel Almond Popcorn with Drizzled Chocolate)
Serves 4 to 6
Total Time: 30 minutes

Microwave popcorn has convinced us that cooking fresh popcorn is hard or time-consuming. It’s not. You can do it on the stovetop; it only takes a little oil and a few minutes. Just follow the package directions. Or you can always use microwave or premade plain popcorn in this recipe.

1 cup light brown sugar, firmly packed
1/4 cup light corn syrup
1 tablespoon salt
1 cup heavy cream, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1 cup water
1/2 cup sugar
1/2 cup light corn syrup, agave nectar, or glucose
3/4 cup unsweetened cocoa powder, preferably Dutch-processed
2 oz bittersweet or semisweet chocolate, finely chopped
8 cups popped popcorn
2 cups raw whole almonds

Combine the sugar, corn syrup, and salt in a medium saucepot. Bring the mixture to a boil over medium heat and let it boil for 6 to 8 minutes without stirring. You have to watch it the whole time because it will turn from sugar to caramel very quickly.

Once the mixture turns light brown, remove it from the heat and whisk in the cream. Stir in the vanilla and baking soda. Be careful not to touch the caramel until it has cooled. It will be scalding hot. Don’t try to taste it!

Whisk together the water, sugar, corn syrup, and cocoa powder in a medium saucepan. Warm the mixture over medium heat, whisking frequently. Once it just begins to boil, remove from heat and stir in the chopped chocolate until melted.

Spread the popcorn and almonds in a large baking dish. Pour the caramel and chocolate sauce over them, using a plastic spatula to mix the popcorn and almonds. Make sure you stir from the bottom of the dish to coat everything well.

As the caramel & chocolate sauce cool in the pan, stir a few more times to keep the caramel and chocolate from sinking to the bottom of the dish. This popcorn is meant to be eaten the day it’s made. If you need to save it for a few hours, simply cover it with parchment paper or a paper towel and leave it out on the countertop.