Directions:
Line a baking sheet with parchment or waxed paper.
Put the chocolate chips and 1 tablespoon
of the butter in a stainless steel bowl set over a pot
of simmering water over medium heat. Stirring, melt the
chocolate, about 5 minutes.
Heat the remaining tablespoon butter in
a small skillet over medium-high heat. Add the nuts and
shake the pan often to lightly toast them, 3 to 4 minutes.
Add the nuts to the chocolate and cook, stirring the mixture
often, until the chocolate is completely melted and the
nuts are well coated, about 5 minutes.
Pour the chocolate mixture into the pan
and spread it evenly with a rubber spatula over the bottom,
making a 4-inch-thick layer. Cool. Refrigerate until it
sets, about 2 hours.
Break it into pieces, like peanut brittle.
Store in an airtight container in the refrigerator. It
will keep up to 2 weeks.
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