* 2 tablespoons of Butter
* ½ a Cup of Granulated sugar
* ½ a Cup of Muscovado sugar
* 100 ml water
* 1 teaspoon Sea salt
* 1 Cup of mixed Nuts of your choice - some broken, some whole.

===Method===
* Line a Baking tray with Greaseproof paper - check that it will fit in the Fridge!
* Add the Butter, Sugar and water to a heavy based pan and heat over a medium flame
* Carefully stir until everything has combined
* Boil for about 10 minutes until it reaches 'hard-crack' stage
* Threads should be formed as you pull a spoon away and the threads should break easily when cooled
* If you have a Jam Thermometer your looking for about 146°-155 ° C (295°-310° F).
* Do not let the Sugar burn or it will be brittle
* Stir in the Nuts, mix well and quickly pour the mixture onto the Greaseproof paper and spread out with a Spatula.
* Refrigerate for around 30 minutes, then break up the brittle into bite-sized pieces.

Nut brittle based on Rick Stein's TV recipe.jpg* The original, rather soft version

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