Great for finishing off a dessert with panache!
150g. Caster sugar
0.5 tsp dried chilli flakes
Line a small baking tray with parchment.
In a pan, using only a low heat, melt the sugar with the chilli. Don’t stir but move the pan around to help melt evenly. When the colour is a golden brown pour into the baking tray, tipping the tray to get an even layer.
Leave to set and break into shards when ready.