Update: December 31, 2015 - I made this again with dried cranberries added to the nuts (cashews, almonds, pecans, walnuts).
- 2 cups unsalted butter
- 1 teaspoon salt (sea salt) plus more sea salt flakes or crystals
- 3 cups sugar
- 6 tablespoons water
- 2 tablespoons light corn syrup
- 4-5 cups diced and chopped pecans, walnuts and slivered and sliced almonds. I used mostly toasted ones.
- 5-1/3 cups semisweet or bittersweet chocolate, finely chopped; or any combination of chips, squares, etc.
- Chocolate candy topping if desired
Melt the butter in a deep and big saucepan. Stir in salt, sugar, water, corn syrup. Bring this mixture to a boil and boil gently over medium heat. I stirred and used a med. high temperature on the stove. It's frothy and light for about 12 minutes and then it turns caramel and less frothy as it gets to 280-300 degrees. As soon as it turns to caramel, it can quickly heat to 300 so watch carefully and use a thermometer. Don't burn. Take it off the heat. I have a thermometer that alarms at temp.
At the same time that the sugar mixture is first gently bubbling, spread half the nuts on a large cookie sheet which has been light greased with butter. The nuts should be evenly packed. Top with half the chocolate.
When the syrup is ready, immediately pour over nuts and chocolate and top with the rest of the chocolate. Press down.
I poured a layer of chocolate over this. See the chocolate in the recipe for Caramel Nut Turtles on this blog. About a cup. Spread over and sprinkle with sea salt flakes or large crystals.
Cool in the garage overnight.
Break into uneven chunks by cutting with knife.
