Method

• 1.
  Cook the peanuts in a dry frypan over low heat, shaking frequently, for 3-4 minutes until pale golden. Remove from the pan and spread in a single layer on a large baking paper-lined baking tray.
• 2.
  Place the sugar, glucose and 1/4 cup (60ml) water in a large saucepan over medium-high heat. Once the sugar has melted, boil the mixture, without stirring, for 10 minutes or until it is a dark caramel. Add butter, 1 piece at a time, whisking until combined. Carefully stir in bicarbonate of soda (it will bubble up slightly). Pour mixture evenly over peanuts on the tray. Set aside for 30 minutes to set.
• 3.
  Once the brittle has set, place it in a tea towel and smash it on a work surface (or use a mortar and pestle) until broken into pieces roughly the size of a 10 cent piece. Remove ice cream from the freezer, and allow it to soften slightly if necessary, then fold through 1 cup peanut brittle. Sprinkle a little more brittle over the top of the ice cream, then return to the freezer for 1-2 hours until firm.

• 4.
  For the salted caramel, place sugar and 1/4 cup (60ml) water in a large saucepan over medium-high heat and cook, without stirring, for 10 minutes or until it is a dark caramel. Stir through cream in three batches, then stir in the butter and remove the pan from heat. Add 1/2 tsp salt and stir to combine. Set aside to cool to room temperature. Warm the caramel slightly over medium heat just before assembling and serving your sundaes.
• 5.
  To assemble, layer scoops of peanut brittle ice cream, popcorn, peanut brittle and salted caramel in serving glasses.