Instructions: Before you begin, line an 8" square pan with foil and lightly butter the foil. Chop the chocolate and crisp the nuts.

1. Combine sugar and cocoa in a heavy four quart saucepan and mix thoroghly. Add corn syrup and cream and place pan on medium heat - stirring constantly until all the sugar crystals are dissolved, then wash down sides of pan with a pastry brush dipped in hot water. Clip on thermometer.

2. Continue cooking, stirring occasionally and washing down sides of pan twice more. When thermometer registeres 240 degrees - remove from heat. This will about 25 minutes. Take off thermometer. Allow candy to cool, undisturbed, for 10 minutes. As it cools, cut butter in thin slices and lay on surface of candy. DO NOT STIR.

3. After 10 minutes, add chopped chocolate. Stir until chocolate is melted and butter is thoroughly incorporated. Mixture will thicken quickly. Fold in vanilla and nuts and turn into prepared pan, using a rubber scraper. Cool at room temperature for 10 minutes, then refrigerate for about 40 minutes to firm. Cut into pieces that are easily handled and keep wrapped in foil or plastic wrap and refrigerate for up to one month.

** TO CRISP NUTS:
This takes next to no time. Preheat oven to 300 degrees. Spread nuts on a cookie sheet, place in oven and turn off heat. Remove after 10 minutes and let cool.

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