1 cup light cream or half & half
4 (1 oz. ea.) sq. unsweetened chocolate
2 cups sugar
1/2 tsp. salt
2 tbsp. butter
1 tsp. vanilla
1/2 lb. broken walnuts or pecans

Place cream, chocolate and sugar in heavy pan. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth.

Add salt; bring to a boil. Turn heat to very low; cook to soft ball stage (236°F on candy thermometer), stirring.

Remove from heat; add butter and vanilla without stirring.

Cook to lukewarm or to 110°F; beat until creamy. Add nuts; turn into greased pan. When firm cut into squares.

Cooks Note: Use of a candy thermometer is recommended.