Macadamia brittle

1. Prepare the Nuts:
- Coarsely chop the macadamia nuts and set them aside.

2. Prepare a Baking Sheet:
- Line a baking sheet with parchment paper or a silicone baking mat. This will be where you pour the hot brittle mixture to cool and set.

3. Combine Sugar and Water:
- In a medium-sized, heavy-bottomed saucepan, combine the sugar and water. Stir together until the sugar is fully moistened.

4. Boil the Sugar Mixture:
- Place the saucepan over medium-high heat and bring the sugar-water mixture to a boil. Avoid stirring to prevent crystallization. Instead, gently swirl the pan if necessary to distribute the heat evenly.

5. Monitor the Caramel:
- Continue boiling the mixture until it turns a deep golden-brown color. This process can take around 10-15 minutes. Keep a close eye on it to prevent burning.

6. Add Butter:
- Once the caramel reaches the desired color, reduce the heat to low and carefully add the butter. The mixture will bubble vigorously, so be cautious. Stir to combine until the butter is fully melted and incorporated. This will take around 1-2 minutes.

7. Incorporate the Macadamia Nuts:
- Immediately add the chopped macadamia nuts to the caramel mixture. Stir quickly but carefully to evenly distribute the nuts.

8. Pour the Brittle:
- Quickly pour the hot mixture onto the prepared baking sheet. Use a spatula to spread it out into an even layer. Work quickly, as the mixture will start to harden.

9. Cool Completely:
- Allow the brittle to cool completely at room temperature. This will take about 30-40 minutes.

10. Break and Store:
- Once the brittle is fully cooled and hardened, break it into pieces of your desired size.
- Store the macadamia brittle in an airtight container at room temperature. It should stay fresh for up to two weeks.