This is just yummy, I tried this recently at a high tea Hospice fundraiser. The whizz behind this was Jan Pearce. (exclaiming oh but its so easy!) So here is this recipe which she very kindly shared.
200g macadamia nuts coarsley chopped
200g caster sugar
1tsp sea salt
103g dark chocolate coarsely chopped
Line 24 x34cm baking dish with baking paper and spread the nuts evenly over it.
Put sugar and butter in saucepan and gently heat stirring continuously until sugar dissolves.
Increase heat and boil for about 15 mins- never takes this long on gas. Mixture turns light golden colour, changes consistency and thickens and remains this way when removed from heat. Drop a little on stainless steel to check it is toffee like.
Pour over nuts. Melt chocolate in a bowl over a saucepan of gently simmering water. Once completely melted pour over the nuts and leave to set. Once set break the brittle pinto rough pieces. Store in an airtight container. (if it lasts that long)