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1
The walnuts could be raw or slightly toasted, crushed coarsely.
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2
Line a shallow heat-proof tray with aluminium foil and set aside another piece of sheet large enough to cover the tray. Have them at hand to spread the hot caramel on.
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3
Start by melting the sugar in a small, thick-bottomed pot. It is important that the sugar covers the entire bottom of the pot with a reasonably thick layer of a cm or so [this is why a small pot is good for the quantity given].
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4
There is a bit of alchemy involved in melting sugar dry without burning it: on very, very low heat, the sugar should start melting slowly - soon, the colder and still crystallized surface layer will float on molten caramel. The catch: do not stir - if air gets to the melting layer beneath, it will burn instead of melting. If at any point there are signs of burning, pull off the heat for a few seconds, then return - the sugar is hot enough by now to maintain its liquid state for a minute or so. When most of the sugar is molten it is OK to pull off the heat and stir the remaining crystalized suggar with the liquid to hasten the melting and eve-out the temperature of the mass of suggar. Return to heat until all is molten and there is no trace left of the sugar crystals. Avoid any boiling - it is absolutely unnecessary and caramel spatter is hazardous.
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5
With the caramel in liquid state, you are almost done. Add the bitter chocolate and stir to mix.
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6
Pull the liquid caramel off the heat add the walnuts gradually and stir fast. The result should be a sticky, hot ball - drop it on the tray covered with foil and spread quickly. Sprinkle with fleur de sel (*).
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7
An easy way to get an even, thinner layer of brittle is to apply the second sheet of foil on top, then flatten. The foils will peel off easily once the brittle is completely cold.
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8
The broken bits of brittle can be stored a while in an airtight container. A week should be fair game. Longer? - hopefully this will be better liked then that!
