Mix the sugar with the water and caramelize it till it’s a lovely golden brown caramel. Stir it as little as possible to prevent it from crystalizing.
Once you’re happy with the color add the poppy seeds and while stirring toast these for another 2 minutes at a medium heat.
Then transfer it on a silicon sheet and spread it. Let it cool down out of the fridge.
Meanwhile cut a vanilla pod in half and scrape out the seeds.
Once the poppy caramel has cooled down break it in more manageable pieces and transfer it into a blender. Also add the white chocolate, the flaky salt and the vanilla seeds.
Blend it till you’re happy with the texture and thickness. I might take a couple of minutes, but just keep cleaning the sides in between.
Now transfer it on a silicon sheet and place another sheet on top. Then level it with a rolling pin and let it set in your freezer for at least 1 hour.
After the hour cut it with the desired cutter and keep them covered in your freezer for later. If you blend it a bit longer the texture becomes even thinner and you can keep it in a piping bag
