Caramel dessert with chocolate and nuts

Ingredients:

• 0.5 cups cream
• 2 tbsp. sugar
• 1/4 cup light corn syrup

Preparation:

1. In a small saucepan, combine 2 cups sugar, 1/4 cup light corn syrup, and 1/2 teaspoon water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture turns light amber and a candy thermometer registers 160°C, 8 to 10 minutes. Remove from heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt. Return to low heat and whisk until smooth.
2. Stir 1 1/3 cups chopped nuts into the hot caramel; let cool until thick and formable. Spoon onto a greased, parchment-lined baking sheet; let set. Drizzle with melted chocolate and sprinkle with coarse sea salt.