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Chocolate Brickle

Source of Recipe


From "Christmas with Paula Deen"



List of Ingredients



• 1 cup (2 sticks) butter
  
• 1½ cups packed light brown sugar
  
• 1½ cups mixed cocktail nuts (peanuts, almonds, cashews, etc.)
  
• 1 tsp vanilla extract
  
• One 12-ounce package semisweet chocolate chips
  






Instructions



1. Grease well a 13x9x2-inch baking pan and set aside.
   
   
2. Cook the butter and sugar together in a heavy saucepan over medium heat for 5 minutes, stirring constantly with a wooden spoon. Add the nuts and continue cooking and stirring for an additional 2 to 3 minutes. Remove from the heat, add the vanilla, and pour into the baking pan. Sprinkle the chocolate over the top. As the chocolate begins to melt, gently spread it with a knife.
   
   
3. Refrigerate for 20 to 30 minutes, until the chocolate has set and the candy is hard to the touch. You may cut it into squares or invert the pan, tapping on the back with a wooden spoon to release the candy, and break into pieces. Store in an airtight container, unrefrigerated.
   
   Makes about 50 pieces