Hickory brittle is astonishingly labor-intensive.  It is no accident that there is no commercial hickory nut production in the United States (or, as far as I know, anywhere else): the shells are extremely hard, and the nut-to-shell ratio is paltry.  They are delicious, though, and they teach us patience.  If you lack hickory nuts (or patience), you can make this with peanuts or any other kind of nut.

Hickory Brittle

2 cups sugar
2 cups roasted hickory nuts
2 T water
Salt
Butter for greasing the baking sheet

Combine sugar in water in a heavy skillet and heat over medium flame, stirring occasionally, until sugar is melted and golden brown.  Stir in the hickory nuts and a pinch of salt.  Pour mixture onto buttered baking sheet and spread out to c. 1/4″ thickness.  Let cool and break into pieces.  Store in a covered container, separated by wax paper.  Makes about 1 lb.