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1
Preheat the oven to 400 degrees F. Line an 8 by 8 by 1 1/2-inch square pan with aluminum foil, allowing the foil to hang over the edges of the pan.
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2
Grease the pan with 1 teaspoon of butter and set aside.
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3
Arrange the nuts on a small sheet pan and place in the oven.
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4
Toast until golden brown, about 6 to 8 minutes.
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5
If you shake the pan a couple of times in the oven, it helps for overall browning.
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6
Remove from the oven and cool.
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7
In a 2-quart saucepan, over medium heat, combine the sugars, corn syrup, salt, vanilla, butter, and cream.
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8
Stir constantly until fully incorporated, about 1 minute.
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9
Bring the mixture to a boil and cook, stirring occasionally, until the mixture reaches 254 degrees F (hard ball stage) on a candy thermometer, about 15 minutes after the mixture comes to a boil.
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10
Sprinkle the nuts over the prepared pan.
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11
Pour the sugar mixture over the nuts and place in a draft-free area and allow to cool completely.
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12
Place both chocolates in separate bowls over pots of simmering water.
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13
Stir occasionally until all of the chocolate is melted and smooth.
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14
Stir 1/4 teaspoon of the oil into each chocolate.
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15
To temper the chocolates: Dip the bottom of each bowl of chocolate in a bowl of cold water and stir the chocolate until it begins to thicken.
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16
Immediately remove from the cold water and place back over the pot of simmering water.
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17
Stir over the hot water just long enough to make the chocolate liquid again.
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18
Remove the bowl from the heat.
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19
Set aside until ready to use.
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20
Turn the caramel out onto a cutting board.
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21
Using a sharp knife, cut into 1-inch squares.
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22
In a cool and draft-free area of you kitchen, dip half of the nut caramels in the semi sweet chocolate and the remaining in the milk chocolate, coating completely and shaking off the excess.
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23
Place the chocolates on a piece of parchment paper and let sit for a couple of hours or until the chocolate sets.
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24
Place the chocolates on a serving platter and serve.
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25
They will keep for 1 week in an airtight container.
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26
Do not refrigerate.
