1 cup (2 sticks) butter (no substitutes! salted works best)
1 1/4 cups white sugar
2 cups finely chopped walnuts or pecans, divided
2 (4 oz. ea.) bars high quality chocolate (your choice milk or dark), chopped into small chunks

Butter a large cookie sheet and sprinkle half the chocolate over an area about 8x12-inches in size. Sprinkle 1/2 cup nuts in same area.

In heavy saucepan (cast iron works very well for this), melt butter; add sugar, bring to medium high heat and cook, stirring constantly until mixture has come to a hard crack stage (300 to 310°F on candy thermometer; very hot, very caramel color and silky in appearance).

Add 1 cup nuts and stir quickly to incorporate (this toasts the nuts and imparts a lovely flavor). The candy is almost smoking now, and smells smokey & nutty, dark caramel in color and ready to burn (though do not let burn!); remove quickly from heat, and pour immediately onto prepared chocolate/nut pan and spread out til about 1/8 to 1/4-inch thick.

Sprinkle remaining chocolate on top of candy, spread to cover evenly, and sprinkle with remaining 1/2 cup nuts.

Score with large chefs knife; let cool, break apart and serve.

Cook's Note: Use of a candy thermometer is recommended.

Submitted by: Monica