Peanut brittle, or peanut chikki, was one of my mum’s favourite snacks growing up – you can buy massive slabs of it in corner shops in India. It’s made with jaggery rather than sugar, but you could use either for this recipe. As always with caramel making, it’s easiest if you have a sugar thermometer, but if not, dropping teaspoons of the hot caramel into cold water to see what happens is a good indication too. I like to non-canonically use a mixture of salted and unsalted peanuts for a grown-up edge – do use the freshest you can find.