Christmas Brittle

1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) orange juice
2 cups of nuts
½ cup of chocolate chips
½ cup of cranberries

.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, boil without stirring, on a low heat, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.

Line a pan with lightly greased baking paper. Mix together your nuts, chocolate and fruit, spread out on the baking paper. When the caramel is ready, pour evenly over the nut mix, tilt the tray from side to side to ensure even distribution. Place in the fridge to cool for around 20 minutes. Once cool break into rough pieces, and store in an airtight container.

If your in one of those nice countries not plagued by creepy crawlies, these would make lovely Christmas decorations. Simply put the nut mix in greased cookie cutters, before pouring the caramel.