| 1. | Cook butter and sugar over medium heat, stirring constantly, until caramel in color and the candy pulls away from the sides of the pan. |
| 2. | Add vanilla. |
| 3. | Line a 9x13" baking pan with 1/2 c. nuts, then 1/2 of the chocolate on top. |
| 4. | Pour hot sugar mixture over the nuts and chocolate. |
| 5. | Immediately lay the rest of the chocolate over top. |
| 6. | Spread when chocolate softens. |
| 7. | Sprinkle with nuts on top. |
| 8. | Cool in the refrigerator for 4 - 6 hours. |
| 9. | Cut. |
