When I was a child, a neighbour asked Dad to teach her daughter to drive.

All of us kids piled into the back of the Holden, which Dad used as a paddock bomb and went with him to help out. We picked up the learner driver and Dad drove down to the caravan park, which was completely vacant all winter, where she drove around and around the little streets under Dad’s instructions. We sat silently in the back seat, having been warned by Dad that learning to drive was a serious business.

A few more lessons and she passed her test. She gave Dad a packet of Peanut Brittle to say thank you. Dad and Mum ate the Peanut Brittle all by themselves, because, Mum says, she was afraid we would break our teeth on it. It is probably time to let this injustice go, but I’m not quite ready yet.

2 Cups sugar

150gm butter

1/4 Cup water

250gm roast peanuts (I used raw peanuts, but roasted would have been much nicer).

Combine the sugar, butter and water in a heavy saucepan and stir over a low heat until the sugar dissolves. Bring to the boil and boil hard for 15 to 20 minutes until golden brown. If the mixture starts to crystalise, put a tablespoon of water in and stir until it goes runny again.

When the mixture is the right colour, take it off the heat and quickly mix in the nuts. (I ground some salt in at this stage too, to give the toffee a more interesting flavour).

Pour the mixture into a tray covered with baking paper and spread thinly. Leave the mixture to set then crack it into pieces.