3 cups Semi-Sweet Chocolate (about 1 pound)
2 tablespoons Unsalted Butter
Preheat an oven to 375 degrees. Lightly toast macadamia nuts on a baking sheet for approximately 5 minutes.
Put the chocolate and the butter in a stainless steel bowl set over a pot of simmering water over medium heat.
Stirring, melt the chocolate and butter, about 5 minutes.
Add the nuts to the chocolate, stirring the mixture often, until the chocolate is completely melted and the nuts are well coated.
Pour the chocolate mixture into a baking pan lined with parchment paper. Spread the mixture evenly with over the bottom, making a 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.