Line a sheet pan with wax paper

The cooking process happens very quickly so its best to have all your ingredients premeasured and ready to grab and add at a moments notice.

Using a medium sized sauce pan, add your sugar and water and stir well. Add the corn syrup and stir until dissolved over a medium heat. Don't be tempted to turn up the heat, nice and slow is best.

Add your candy thermometer to the inside of the pot and make sure it is submerged in the liquid but not touching the base of the pot. Stir occasionally to allow for even heat distribution.

Cook until you reach 120'C (250'F)

When you reach 120'C, add the chopped nuts and mix well. Keep stirring slowly and continuously until the mixture reaches 150'C (300'F).
As soon as you reach 150'C remove from heat, and immediately stir in the butter, bicarbonate of soda and vanilla essence.

The mixture will foam up, stir well to ensure all ingredients are well combined and quickly pour the mixture onto the sheet pan lined with wax paper or silicone mat.

Carefully and quickly spread the mix evenly across the pan ensuring it is thinly spread. Once spread, pick up the tray and drop it gently a few times on the counter to eliminate any air bubbles.

Leave to cool for approximately 20min. When still luke warm and tacky, take a sharp carving knife and cut squares. DO NOT MOVE the squares, simply cut to mark a breaking point. Leave to cool completely until cold and brittle.

Break up the pieces and store in an airtight container and enjoy at leasure.

WARNING! This recipe is GOOD - once you start eating, its hard to stop!