Cup of Yum
1. Line a large baking sheet with a silicon baking mat (recommended) or parchment paper that has been generously coated in non-stick spray; set aside.
2. Place the sugar in a heavy-bottomed saucepan over medium-high heat. Don't stir the sugar until you see it's begun to melt; about 1-2 minutes. Once the sugar begins melted use a heatproof rubber spatula to move the sugar around the pan (it will clump up a little; that's ok). Continue to cook - stirring constantly - until the sugar has become a deep, dark caramel color; about 4 minutes.
3. Once the caramel has reached the desired color, remove pan from heat, stir in the nuts (stir quickly to cover them all), and pour the mixture onto the prepared pan. Use the heatproof spatula to spread the mixture out as thinly as possible.
4. Allow mixture to cool while you melt your chocolate.

To melt the chocolate:

1. Place chocolate in a small microwave safe bowl. On low power microwave chocolate in 20 second increments, stirring in between, until completely melted.
2. Pour chocolate over nut brittle, then allow it to harden (a few hours on the counter or 1 hour in the refrigerator). Once it's completely cooled, use a sharp knife to cut it into pieces.