Choose a large saucepan with a heavy bottom. Add the sugar, honey, water and salt. Attach the candy thermometer and bring the mix to a boil over medium heat.

Stir occasionally, keeping an eye on the temperature once the mix begins to boil.

Line a small baking sheet (about 9" x 13") with parchment paper. Coat the parchment paper with cooking spray or butter.

When the temperature of the mix is between 300 - 310F (149-154C), remove the pan from the heat. Allow the temperature to drop to 300F/149C, then stir in the butter. When the butter is melted, add the nuts and seeds and stir well to coat everything with the candy.

Pour onto the prepared tray and spread as thinly as possible with a spatula.

Sprinkle the chocolate chips over the top, if using, and use the spatula to press them down into the brittle.

Allow the brittle to cool completely before breaking into small pieces.