Preheat oven to 250F. Line a baking sheet with parchment paper.Spread the walnut halves in a single layer on the baking sheet.Toast walnuts for 15 minutes or until toasted and fragrant.Remove from oven and cool completely.These can be stored in an airtight container until ready to dip in caramel and chocolate.Prepare the caramel

In a large, microwave-safe bowl, combine butter, corn syrup, brown sugar, white sugar, and sweetened condensed milk.

Stir to mix completely.

Microwave for 90 seconds at half power.  (My microwave is 1600 watts- If your is 1000 watts you can microwave on full power)

Remove from the microwave (with hot pads as the bowl will be very hot) and stir making sure to scrape down the sides of the bowl.

Return to the microwave and cook for another 90 seconds at half power (depending on your wattage).

Remove from the microwave (with hot pads as the bowl will be very hot) and stir making sure to scrape down the sides of the bowl.

Continue this for two more cycles for a total cooking time of 6 minutes.

At the end of the 6 minute cook time, add the amaretto and stir to combine again.  This part may bubble up so be careful!

Line a baking sheet with parchment paper.

Dip a walnut halve into the caramel, coating it about 2/3 of the way.

Place on the parchment paper to cool.

Continue this until all the walnuts are dipped.

Pour remaining caramel in a buttered dish and cut up for candy later.

Once the caramel has set, prepare the chocolate coating.

Melt the chocolate in a double boiler (a glass or metal bowl over a simmering pot of water or in the crockpot).

Stir to make sure the chocolate is completely melted and smooth.

Dip the caramel coated walnut halves in the chocolate.  Feel free to dip half or all of it.

Place on a parchment-lined baking sheet.

Sprinkle with salt to your liking.

Cool in the refrigerator until the chocolate is set.

Store in an airtight container for up to 4 days.

Enjoy!