1¼ cups caster sugar
¼ cup water
50 grams butter, diced
2 tablespoons cream
130 grams roasted peanuts, roughly chopped
½ cup puffed quinoa
½ teaspoon smoked sea salt (I used Maldon)
1 teaspoon vanilla extract
100 grams dark chocolate (68% cocoa) chopped
¼ cup edible dried rose petals
Grease a large flat baking tray and line with baking paper.
Place the sugar and water in a medium saucepan over a low heat to dissolve the sugar.
Wipe any stray crystals off the side of the pan with a pastry brush dipped in water.
When the sugar has dissolved bring to the boil and cook until it turns a good dark golden colour.
Immediately add the butter and cream and stir to combine, taking care as the mixture will bubble up vigorously.
Stir in the peanuts, quinoa, salt and vanilla until well combined, then tip the mixture onto the tray and quickly spread evenly until ½cm thick. A heatproof spatula is good for this. Leave to cool and harden.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Don’t let the base of the bowl touch the water.
Cool to lukewarm then transfer to a medium-sized, plastic storage bag. Snip off a tiny corner and drizzle the chocolate over the brittle. Immediately scatter over the rose petals, if using, and leave to set.
Can be kept in an airtight container between layers of baking paper for 1 week.