For brushing:vegetable oil440 gm (2 cups)caster sugar125 gmbutter, coarsely chopped100 gmrice malt syrup (see note) 450 gmroasted salted peanuts
Brush an oven tray with oil and set aside. Combine sugar, butter, rice malt syrup and 170ml water in a saucepan over high heat and cook, stirring occasionally to prevent caramel from sticking to the base, until golden and caramelised (20-30 minutes; be careful, hot caramel will spit).Add peanuts, stir to combine and pour onto prepared tray. Set aside in a cool, dark place to cool and set (1 hour). Break into pieces and serve. Peanut brittle will keep stored in an airtight container in a cool, dry, dark place for 2-3 days.
Note Rice malt syrup is available from health-food shops and the health-food section of most supermarkets.