Christmas Brittle with Madagascan Vanilla Ice Cream

Tip the sugar into a pan large enough to hold all of the ingredients. Place over a medium–low heat and cook, tilting the pan occasionally, until the sugar has melted, without stirring. Control the heat so that the sugar doesn’t bubble up furiously and burn before it’s all melted. If this happens, the sugar can burn and taste very bitter.

Remove from the heat and add all but a small handful of the nuts and cranberries. Stir to combine.

Pour this mixture onto a parchment-lined baking tray and use a spatula to spread it thinly. Working quickly, sprinkle over the reserved nuts and fruit and sprinkle over the salt. Use the spatula to gently press the nuts and cranberries on top into the molten sugar. Allow to cool at room temperature for an hour.

Make sure the brittle is cool before breaking into small pieces.

Scoop your ice cream and sprinkle the brittle over.