Serves: 0
Total Calories: 5,754

1 1/2 cups cream or half-and-half
4 squares unsweetened baking chocolate
4 cups sugar
3 tablespoons light corn syrup
1/4 teaspoon salt
3 tablespoons butter real
1 1/2 teaspoons vanilla extract
1 1/2 cups nuts

Warm cream and chocolate until chocolate is melted, then add sugar, corn syrup and salt. Stir until sugar dissolves. Put lid on for a minute or two (this is to melt any sugar crystals that might have formed on the side of the pan). Cook to 240° on a candy thermometer at low altitudes.* Remove from heat and pour out on greased marble or formica slab. Put butter and vanilla in center and cool until the candy is lukewarm in the center. Knead with a spatula (or a wide putty knife kept for this purpose) until it loses its gloss. Quickly add the nuts, then press into a buttered pan. Cut into squares after the candy has cooled.

* Adjusting temperature for high altitude: Check your candy thermometer to see where water boils at your altitude, then subtract your boiling point from 212° F. Subtract that answer from the sea level thermometer given for your candy.

Nutritional Facts:

Total Calories: 5,754
Calories from Fat: 2,329

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