Line 2 large baking trays with baking parchment. Put the sugar in a pan and place over a low heat. Shake the pan a little until the sugar starts to clump together. It will slowly start to melt and turn a caramel colour – keep it on the heat until it turns a dark caramel colour.
Once it reaches this colour, stir in the nuts and glacé cherries, then pour onto the lined baking trays. Set aside to cool.
Break the brittle into shards, then transfer to gift bags.
Cook’s tip: To make gift packs, fold a paper doily in half, then twist into a cone. Secure with tape. Make a larger cone with a square of clear plastic, then secure that over the doily. Fill with brittle, twist the top and tie with a length of ribbon.