You, you’re learning that you should absolutely make this, because it really IS the best ever nut brittle.
Myself, I learned — or, rather remembered, right after I needed the knowledge — that I really should warm the nuts before mixing them in the hot caramel. That would no doubt make it easier to pour, as in not a giant lump of cashews all stuck together, with caramel syrup pooling around it.
I also learned that I need someone standing there to remind me to sprinkle on the salt. Really, though, I had an excuse for forgetting it: