Line a baking sheet with baking paper and set aside.

Add the sugar and water to a medium sized saucepan and place over high heat. Once sugar starts to melt, stir often. Continue cooking until mixture reaches a temperature of 150C. Use a cooking thermometer to ensure you reach the right temperature.

Once your mixture reaches 150 C, remove from heat, add in the almonds and bicarb and stir through. immediately pour onto the baking paper and allow to cool.

Once cool, drizzle with melted chocolate (optional), then once chocolate has set, break the brittle into pieces.