Makes about 1 1/4 Pounds

3 cups semisweet chocolate chips (about 1 pound)
2 tablespoons unsalted butter
One 4.5-ounce can macadamia nuts (about 1 cup)

Line a baking sheet with parchment or waxed paper.

Put the chocolate chips and 1 tablespoon of the butter in a stainless steel bowl set over a pot of simmering water over medium heat. Stirring, melt the chocolate, about 5 minutes.

Heat the remaining tablespoon butter in a small skillet over medium-high heat. Add the nuts and shake the pan often to lightly toast them, 3 to 4 minutes. Add the nuts to the chocolate and cook, stirring the mixture often, until the chocolate is completely melted and the nuts are well coated, about 5 minutes.

Pour the chocolate mixture into the pan and spread it evenly with a rubber spatula over the bottom, making a 4-inch-thick layer. Cool. Refrigerate until it sets, about 2 hours.

Break it into pieces, like peanut brittle. Store in an airtight container in the refrigerator. It will keep up to 2 weeks.

From Emeril's Creole Christmas by Emeril Lagasse. HarperCollins Publishers. Used by permission.