Almond-Pecan Brittle - cooking recipe

Ingredients

220 g blanched almonds
125 g pecans
375 g sugar
125 g brown sugar
170 g golden syrup
125 ml water
60 g butter
1/4 teaspoon bicarbonate of soda

Preparation

Place almonds and pecans on a baking tray and bake at 180 degrees C for 5 minutes or until golden. Set aside to cool.
Place sugar, brown sugar, golden syrup and water in a heavy-based sauce pan and cook over medium heat, stirring until sugar dissolves.
Add butter, bring to the boil and boil, without stirring, until mixture reaches hard crack stage (when the syrup is dropped into iced water it separates into threads which become hard and brittle) or 150 C on a sugar thermometer.
Stir in bicarbonate of soda and toasted nuts.
Pour into a lightly oiled 23 cm cake tin.
When almost set, cut into squares.