Prep time: 5 minutes. Cook time: 25 minutes + 1 hour setting.

Preheat the oven to 160°C fan/180°C/gas 4.

Tip both lots of peanuts into a shallow baking tray and roast for 10 minutes until aromatic. Set aside to cool. Line another small, shallow baking tray with greaseproof paper (one the size of a Swiss roll tin is perfect).

Meanwhile, grind the cardamom seeds in a pestle and mortar and pop them into a saucepan along with the jaggery or sugar and water. Place over a medium heat until the sugar has dissolved, then increase the heat and bring the syrup to the boil. Don’t stir it – you can use a heatproof pastry brush dipped in cold water to gently brush down the sides of the pan to get rid of any sugar which might burn.

Bring the syrup up to the ‘hard crack’ stage – when you drop the hot caramel into a glass of cold water, it forms hard, brittle threads. (This is a stage on from forming a ‘hard ball’ that doesn’t squash too much when you squeeze it, and two stages on from a ‘soft ball’ which easily squashes out of shape.) This takes me just under 15 minutes at a rolling boil.

Tip the butter into the hot caramel, and then the roasted peanuts. Stir quickly, then pour the mixture out on to your lined baking tray. Let it cool for 30 minutes before scoring into squares, and for a further 30 minutes before cutting through completely.