Instructions: Preheat oven to 350 degrees.

In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and chocolate separately.

In a dry heavy saucepan cook sugar over moderately-low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream down side of pan (mixture will bubble and steam). Simmer mixture, stirring occasionally, until caramel is dissolved. Stir in chocolate and nuts. Cool sauce 10 minutes and in a food processor blend until smooth. Serve sauce warm, over ice cream or cake. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.

This recipe yields 1 1/2 cups of sauce.

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