½ cup walnuts
½ cup pecans
½ cup almonds
2 cups butter
2 cups sugar
½ tsp. salt
1 tsp. vanilla
2 cups chopped chocolate
½ cup finely chopped pecans
Coarsely chop nuts. Grease cookie sheet with butter, then spread with nut mixture.
Add remaining ingredients to a medium-large saucepan. Stir over low heat until sugar is dissolved and butter melted. Boil to hard crack stage, or 282°F.
Pour over nuts and spread with heat-resistant spatula. Cover with chocolate and top with finely chopped pecans.
Let cool, break into pieces and enjoy.
Yield: about 2 pounds
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