Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper or silicone baking mat.

In a large bowl, toss together the nuts. Pour them onto the prepared baking sheet. Roast them for 10-12 minutes or until fragrant. Set aside to cool slightly. Leave the oven on for the skillet brownies.

In a large saucepan, combine the sugars and water. Cook over medium heat until the sugar has melted, swirling the pan after it has melted frequently. Continue to cook for 10-12 minutes or until the mixture because golden brown and "caramely." Remove from heat and stir in the vanilla and almond extracts. Add the nuts and the salt to the pan and toss together until coated. Pour the nuts back onto the baking sheet. Spread the nuts into an even layer and sprinkle with additional sea salt. Let cool completely.

Once cool, break the nuts apart with your hands. Transfer to an airtight container and store at room temperature for about a week.

At this point, your oven should already be preheated to 350 degrees F.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

Using a double boiler, combine 4 ounces of the chocolate chips, unsweetened chocolate and butter in a heat-safe bowl. Stir together just until the chocolate has melted. Remove from heat and let the chocolate cool for 5-10 minutes.

In another large bowl, stir together the eggs, espresso powder, vanilla and sugar until just combined. Fold in the chocolate and then fold the dry ingredients into the wet. Stir until just moistened and then fold in the remaining chocolate chips.

Pour the batter into either 1 greased, large and deep (12 inch) cast iron pan or 4 individual cast iron pans (5 inch). Smooth out the top to even out the batter. Place them on a baking sheet and bake for 20-25 minutes or until just set on top. A toothpick will not come out clean.

Serve immediately with salty and sweet nuts and vanilla ice cream! These skillet brownies are best served straight out of the oven!