Sesame peanut toffee

Ingredients
2 cups sugar
1/3 cup white vinegar
1 Tbsp water
½ cup *toasted sesame seeds
1.5 cups unsalted ^roasted peanuts (not redskins)

Method
Combine sugar, vinegar and water in saucepan. Stir over low heat until sugar dissolves, Bring to the boil, do not stir.
Boil mixture ~10 mins or until golden brown. To test, drop a little toffee into cold water. When it is ready it should form a hard ball when moulded in the water.
In the meantime, oil a 18x 28cm lamington tin. Sprinkle half the toasted sesame seeds and all the nut over the base of the tin. Then pour the hot toffee evenly over the top.
Smooth the top with an oiled spoon, Sprinkle over remaining sesame seeds. Cool slightly and cut into strips – before it is completely cold.

Chook’s note: *to toast sesame seeds either spread them on a shallow tray and bake in a moderate oven until golden ~5 mins or dry fry in a frying pan (my preferred method). Watch that they don’t over brown as they become bitter. Remove from pan as soon as they are done as they will continue to cook in the residual heat of the pan.
^If you can find roasted unsalted nuts buy raw ones and  dry-bake yourself.