Chocolate Macadamia Nut Brittle

Line a cookie sheet with waxed paper.

Put the chocolate chips and 1 TBLSP 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 reamianing butter in a small skillet over medium high heat. Add the nuts and shake the pan often to lightly toast them, about 3 - 4 minutes.

Add the nuts to the chocolate mixture and cook, stirring often until the chocolate is completely melted and the nuts are well coated, about 5 minutes.

Pour the mixture into the prepared cookie sheet and spread it evenly with a rubber spatula over the bottom, making a ¼ inch layer. Cool. Refrigerate until set, about 2 hours

Break into pieces like peanut brittle.