600g castor sugar
1/4 cup butter
200g liquid glucose
1 tsp vanilla extract
1 tsp bicarbonate soda
150g dark cooking chocolate
Pre-heat oven to 200 degrees.
Place peanuts on an oven tray and roast for 5-6 minutes.
Combine sugar and water in a large saucepan and stir over low heat until sugar dissolves. Add butter and glucose and stir until butter dissolves.
Increase heat and boil until the mixture is pale, golden and reaches hard-crack stage (150 degrees on a sugar thermometer).
Remove saucepan from the heat and add vanilla, bicarbonate of soda and peanuts, stir to combine.
Pour mixture over a lightly greased oven tray and cool.
When cold, break into bite-size pieces and coat with melted chocolate.
Store in an airtight jar.