Macadamia brittle

1.Grease and line two 26x16cm (base measurement) slice pans with baking paper, extending paper at long sides for handles.

2.Combine nuts and coconut in a large bowl. Scatter over base of prepared pans.

3.Place sugar, honey and 2 cups water in a large, deep heavy-based frying pan. Cook and stir over low heat, 4 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 12-15 minutes or until syrup turns a rich golden colour. Remove from heat. Allow bubbles to subside.

4.Stir butter into toffee until well combined. Pour toffee mixture over nut mixture in prepared pans. Tap base of pan on a flat surface several times to release any air bubble Stand at room temperature for 3 hours or until set. Break into pieces to serve.