Prep: 20 minutes Cook: 20 minutes

Grease and line a 15 x 20cm tin with baking paper. Toast the peanuts in a non-stick pan, until they are golden. Put them in a bowl, and use the end of a rolling pin to crush them slightly.

Now toast the black sesame seeds for a few minutes in the same pan, being careful not to burn them. Mix them with the toasted peanuts, and leave them to cool.

Rinse the pieces of candied ginger and dry them on kitchen paper, then grate them finely. Add the grated ginger to the nut mixture and stir to combine, along with the ground ginger.

Now put the sugar in an even layer in a heavy-based pan, over a low–medium heat. Move the pan around now and again, but do not stir the sugar. The sugar will slowly turn a golden amber colour.

Once all the sugar is amber, add nuts, and pour everything into the prepared tin.

Leave it to stand for a few minutes, as the caramel will be really hot, then take a sharp knife and score where you would like to break the brittle.

Once it has completely cooled, break it into pieces.

The brittle can be stored in a airtight container for up to 2 weeks.

Sometimes I like to whizz it up in the food processer, and use it as a crunchy coating for chocolate truffles.

Taken from Nadiya’s Kitchen

Makes 25 pieces

vegetable oil, for greasing

150g raw skinned peanuts

50g black sesame seeds

3 pieces of candied ginger

¼ teaspoon ground ginger

300g caster sugar