In a 2-quart saucepan over low-heat, add the
remaining butter, sugar, water, coarsely chopped walnuts, liqueur,
and lemon juice. Cook, stirring occasionally to dissolve the sugar,
until the mixture reaches the soft-crack stage, or 270 degrees F.
Sprinkle the finely chopped walnuts over the chocolate, and let the candy cool before breaking into uneven pieces.
Recipe courtesy Emeril Lagasse
Don't forget to visit our other Recipe site at
That's My Home