Ingredients:

2 1/3 c. sugar

3/4 c. unsalted butter, cut into chunks

1/4 c. light corn syrup

2 T. water

1/2 t. salt

1 1/4 c. blanched slivered almonds

1 1/4 c. coarsely chopped pecans or walnuts

2 t. vanilla

8 oz. bittersweet or semisweet chocolate

1 c. finely chopped nuts: any combination of almonds, pecans, or walnuts

Directions:

Line a 10 x 15 inch jelly roll pan with heavy-duty aluminum foil, shiny side up and allowing a 2-inch overhang at the two narrow ends of the pan. Coat foil with nonstick spray and set aside.

In a 3 1/2 qt. dutch oven or heavy pot, combine sugar, butter, corn syrup, water and salt. Bring to a boil over high heat, stirring with a large handled wooden spoon, then turn the heat down to maintain mixture at a moderate simmer. Cook, stirring gently, until mixture turns a medium carmel color (about 325 on a candy thermometer), about 5 to 8 minutes. Stir in almonds and pecans or walnuts and continue cooking until the almonds turn a rich carmel brown, about 3 minutes.

Remove from heat and immediately stir in vanilla. Working quickly, before mixture begins to harden, spread evenly in foil-lined pan with back of a spoon. Transfre pan to a wire rack and let slab cool completely, about an hour. Peel off foil and return slab to pan.

In a microwave safe bowl, melt chocolate for about 3 minutes at 50% power stirring occasionally. Pour chocolate over slab and spread evenly with a spatula. Before chocolate sets, sprinkle with chopped nuts. Pat lightly with your fingertip to imbed nuts without submerging them. Refrigerate slab until chocolate is cold and hard. While still cold, break slab into large chunks with your fingers.