Line a large baking tray with baking paper and have all your ingredients ready to go because once that caramel is ready, you need to MOVE quickly.

Chuck the caster sugar, water and honey into a large saucepan over medium heat. Give it a gentle stir just to help the sugar dissolve.

Once the sugar has dissolved, stop stirring and let it come to a steady boil. Pop your candy thermometer into the mixture, making sure the tip isn’t touching the bottom of the pan.

Bring the mixture to 150°C (302°F). This is the hard-crack stage and it’s really important you get to this temperature. If you don’t, your brittle WILL not set properly.

As soon as it hits 150°C, take it off the heat and quickly chuck in the butter, vanilla and bicarbonate of soda. Give it a good stir….it will foam up quite a bit, so be careful‼️

Immediately add your peanuts and mini pretzels and quickly stir everything through so it’s all coated in that caramel.

Pour it straight onto your lined baking tray and carefully spread it out into an even layer.

While it’s still warm, pop a few extra mini pretzels over the top, gently pressing them into the brittle so they stick.

Sprinkle over some flaky salt….don’t skip this bit! That little hit of salt is SOO good.

Leave it completely undisturbed until it’s fully cooled and hard. This can take around 1-2 hours, depending on how thick you’ve spread it.

Once it’s completely set, break it into pieces and enjoy!