Pretzel brittle with ice-cream

1.Brush an oven tray with oil and scatter with pretzels (they can overlap a little).

2.Combine sugar, butter, rice malt syrup and 140ml water in a saucepan over high heat and cook, stirring occasionally to prevent sticking, until golden and caramelised (10-12 minutes; be careful, hot caramel will spit). Add ½ tsp salt flakes, or to taste, then pour onto prepared tray, covering as many pretzels as possible. Cool for 15 minutes until set. When cool, break into shards and serve with ice-cream. Brittle will keep in an airtight container for 2-3 days.