Method

•  Roast the peanuts at 150c for 20 to 30 minutes depending on how roasted you fancy them
• Check them every 5 minutes
• Put in a large bowl
• Once cool rub off as many skins as you can
• Roast the coconut for about 10 minutes, checking and stirring every 3 minutes or so
• Add coconut and sultanas to peanuts
• Heat the butter, honey and sugar in a pot until it reaches 121c degrees
• This is also known as the hard ball stage; it you don't have a thermometer drop a tiny bit into a glass of water and if it goes hard then it is ready
• Pour hot toffee over the peanuts etc and mix
• Press into tin
• Cut into pieces once set
• Keep in the fridge