How easy is this recipe: two ingredients, one saucepan and one tray.
200 g unsalted roasted peanuts
200 g granulated sugar
Line a baking tray with baking paper.
In a heavy based saucepan, place the sugar and cook over medium heat. Shake the pan until the sugar has melted evenly into a golden caramel.
Working quickly ( the caramel may burn if left too long) add the peanuts and stir with a wooden spoon.
Pour onto prepared tray, spread and flatten, then set aside to cool completely.
Cut the peanut brittle into small chunks using a sharp knife or use a rolling pin to break into pieces.
The original recipe from taste.com.au magazine September 2014 drizzled melted white chocolate and dark chocolate over the brittle.