Roast the nuts in an oven preheated to 160°C for 15-20 minutes, until they start to smell really nutty and aromatic and take on a toasty-brown hue. You can also toast them in a pan on medium-low heat, but make sure to stir and toss them around frequently so they don't burn.

To make the caramel, place the sugar, water, butter, and salt in a large saucepan and heat on medium for 5-10 minutes. Your caramel is done when it hits 150°C, but if you’re like me and can’t be bothered with a thermometer, cook it until the caramel turns a deep, toffee-brown. It might help to swirl the pan around to help the caramel cook evenly, but try not to stir it with a spatula as the caramel will just stick to it.

When the caramel is done, take it off the heat and add in the baking soda, swirling the pan around to incorporate it in. Then, add all the toasted nuts (and spices if you're using it) into the caramel and fold them all together with a spatula or a large spoon until the nuts are evenly coated with caramel. Pour your caramel nut mix onto a lined baking tray (or a non-stick mat) and flatten it out into a flat sheet. You can use a lightly-oiled spatula or spoon to help you spread the nuts around without sticking too much. Work quick as the brittle will harden pretty fast!

Sprinkle sea salt all over the brittle, and leave it to cool for 30-45 minutes, then break it up into medium-sized shards with your hands (or hand). Don’t mind if you sneak some into your mouth while doing so!

Store these brittle in an airtight container, where they’ll be good for a week or two, though I doubt they won't be all eaten by then.