Combine sugar, salt, water, butter and lecithin in a heavy saucepan. Cook to 285º. Spread onto a buttered marble slab or silicone mat (to protect counter, mat should be on a baking sheet). Let cool completely. Melt candy coating or melt and temper chocolate. Spread half of the chocolate on the cooled candy. Sprinkle with nuts. When the chocolate is set, turn the candy over and spread with the remaining melted candy coating or tempered chocolate. Sprinkle with nuts. Break into pieces when firm.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
