Ingredients
Method
1.Line oven tray with baking paper.
2.Chop nuts coarsely.
3.Stir sugar and the water in medium saucepan over heat, without boiling, until sugar dissolves. Stir in rosewater; bring to the boil. Boil, uncovered, without stirring, until golden brown. Allow bubbles to subside; add nuts.
4.Pour mixture onto tray; sprinkle with rose petals. Leave to set at room temperature.
5.Chop chocolate. Place chocolate in small heatproof bowl over small saucepan of simmering water; stir until smooth. Turn brittle over.
6.Spread chocolate over flat side of brittle. Leave to set at room temperature. Break brittle into pieces.
Dried rose petals are available from specialist food stores.
Note