1 cup sugar
2 tablespoon water
1/8 teaspoon salt
1 teaspoon vanilla extract
16 ounces semisweet, bittersweet or dark chocolate
3/4 cup nuts (pecans, walnuts, skinned hazelnuts) finely chopped and lightly toasted
Preheat oven to 350 degrees F. Foil line a low sided baking pan. Melt butter in medium saucepan. Add sugar, water and salt. Stir until sugar has melted. Continue to cook until until candy thermometer reaches hard-crack stage or 305 degrees F stirring occasionally. As soon as the mixture darkens stir in the vanilla and carefully pour mixture into prepared pan. Cool until candy hardens.
While candy is hardening melt the chocolate. Spread over the cooled candy and immediately sprinkle with nuts; press lightly. Once completely cool. Break into pieces. Store in an airtight container.
