1/2 cup butter
1 teaspoon vanilla extract
1 cup finely chopped almonds
3/4 cup pecans
1/8 cup chocolate syrup
1 egg
1 teaspoon lemon zest
In a medium saucepan over low heat, melt butter, stirring frequently until coarse crumbs appear. Remove from heat and set aside to cool. Mix together almonds, pecans and chocolate syrup. Stir until thickened, about 10 minutes. Beat egg in small bowl. Stir in lemon zest. Pour mixture into prepared pan. Freeze for 2 hours, or until firm.