• 1 cup butter
• 1 cup sugar
• 3 tablespoons water
• About 1 cup coarsely chopped chocolate chips or chunks (Laura used to use basic Hershey’s, and has now switched to Dove minis, but pick what you like best)
• Optional: coarsely ground nuts (pecans, walnuts, almonds)

Line a cookie sheet or pan with heavy-duty nonstick foil, and butter it generously.

In a heavy skillet, combine butter, sugar, and water. Stir constantly over medium heat until the sugar mixture caramelizes and turns golden brown (a little on the dark side of golden is your target – too light, and the texture will be awful.)

When the mixture reaches the right color, pour it into the foil-lined and buttered pan. There will be bubbles here and there; just spread them out with a spatula to pop them. Sprinkle the chopped chocolate over the top, and spread it out to melt. Top with nuts if you like.

from our friend Jean Shelton