A recipe from the Good Food collection.
500 g (1 lb 2 oz) sugar
90 g (3¼ oz/¼ cup) honey
60 g (2¼ oz/¼ cup) unsalted butter
170 ml (5½ fl oz/⅔ cup) freshly made strong espresso coffee, cooled
1/2 teaspoon bicarbonate of soda (baking soda)
1 teaspoon natural vanilla extract
80 g (2¾ oz/½ cup) whole almonds, toasted
70 g (2½ oz/½ cup) pistachio nuts, toasted
80 g (2¾ oz/½ cup) unsalted peanuts or cashews, toasted
1. Line a baking tray with baking paper.
2. Combine the sugar, honey, butter and coffee in a heavy-based saucepan over medium heat and stir to dissolve the sugar. Continue to cook, without stirring, until the mixture reaches hard crack stage (a little of the syrup dropped into a bowl of cold water forms hard brittle threads that break when bent), or 150°C (300°F) on a sugar(candy) thermometer. Remove from the heat and, working quickly before the mixture hardens, stir in the bicarbonate of soda, vanilla and nuts. Pour onto the prepared tray and smooth the surface with a greased spatula. Cool at room temperature until set hard.
3. When set, break the brittle into large shards to serve.