Prepare a wooden board lined with some parchment to pour the brittle. Keep a rolling pan (lightly greased) along with it to flatten the brittle.
In a wide pan, roast the peanuts until they are aromatic. I used the peanuts with the skin and roasting makes it easier to remove the skin from them. You can use roasted unsalted peanuts as well to make this brittle. The peanuts don't have to change color when roasting. This takes about 8 minutes on low to medium flame. Make sure you keep tossing the peanuts around when roasting.
Remove the peanuts on a tray and let it cool down a bit.
In the same pan, slightly roast the sesame as well (just for about 30 seconds). Remove it in a separate bowl.
Once the peanuts are cool to touch, start rubbing them against your palm to remove the skin. If you impatient like me and want to remove the skin right away, then wear a mitten and start rubbing them. Blow off the peeled skin and keep the peanuts aside. It is not essential that the skin has to be taken off in every peanut. A few skinned ones here and there is perfectly fine.
Grate the ginger and keep it ready.
In the same pan, add the sugar and heat it in low to the medium flame without stirring.
Once the sugar starts to melt (will take about 3 to 4 minutes), mix it up to make sure that all the sugar melts evenly. The sugar will melt into a golden brown liquid. Make sure that the flame is not too high as otherwise, the caramel will burn.
Once the entire sugar has melted, turn off the flame. Add the grated ginger and let it cook for about 10 seconds.
Now add the peanuts and the sesame and give it a quick stir. The mixture will solidify very quickly, so make sure you have all the ingredients ready before starting to make the caramel.
Drop the mixture onto the prepared board and roll it with the rolling pin to flatten.
Cut the pieces when the brittle is still warm as it will be hard to do it when they cool off.
Once the brittle cools entirely, break off the pieces and store in an airtight container.