1 teaspoon unsalted butter, melted
 2 cups heavy cream
 1 cup granulated sugar
 1 cup light corn syrup
 6 ounces unsweetened chocolate, chopped into 1/4-inch pieces
 1 teaspoon pure vanilla extract
 2 cups toasted walnut pieces
 measuring cup, measuring spoons, small nonstick pan, cook’s knife, cutting
 board, 10 by 15 baking sheet with sides, aluminum foil, pastry brush,
 3 quart sauce pan, whisk, rubber spatula, serrated slicer.
 Line a backing sheet with aluminum foil.  Lightly coat the foil with the
 melted butter and set aside.
 Heat the cream, sugar, corn syrup, and chopped chocolate in a 3 quart saucepan
 over medium heat.  When hot, stir to dissolve the sugar and chocolate.  Bring
 mixture to a boil (about 20 minutes), than adjust heat to low and simmer slowly
 for 40 minutes, stirring frequently, until quite thick.  Remove from the heat.
 Add the vanilla extract and stir to combine.  Add the chopped walnuts and stir
 with a rubber spatula to combine.   Pour the mixture onto the aluminum foil-
 lined baking sheet, using a rubber spatula to spread the mixture to the edges.
 Allow the mixture to stand at room temperature for 15 minutes, then
 refrigerate for 2 hours before cutting.
 Turn caramel out onto a cutting board.  Use a serrated slicer to make 9 cuts
 across the width of the sheet of caramel at 1 1/2 inch intervals.  Then make
 4 cuts across the length of the sheet at 2 inch intervals.   Individually wrap
 each caramel in plastic wrap or aluminum foil, and store in the refrigerator
 until ready to devour.