Let the sugar, juice and butter reduce syrupy for about 5 minutes.
Then remove from the fire and stir in the chopped nuts and flour with a whisk.
Spread the mixture on a baking sheet lined with baking paper and bake at 200 degrees (convection 180 degrees) for 5 to 8 minutes, depending on the thickness until golden brown.
If necessary, let it cook a little longer in the switched-off oven.
When the brittle plate has cooled, break it into pieces.
You can also spread individual thalers on the baking paper.
For example, when I make brittle for my peach amaretto ice cream (recipe in my profile), I use peach juice and almonds.
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