Caster (superfine) sugar 225 g
Salted peanuts 225 g
Grease and line an 18 cm square baking tin with greaseproof paper.
Place the sugar in a saucepan set over a medium heat.
Leave the sugar to dissolve undisturbed until it starts to change color, swirling it gently until it starts to turn amber.
Cook the sugar until it registers 138°C on a sugar thermometer. Add the peanuts and swirl to coat.
Continue to cook until the sugar reaches 149°C. Pour into the prepared tin and leave to cool and set for 2 hours.
Turn out and break into pieces before serving.