2 1/4 c. light brown sugar
1 tsp. salt
1/2 c. water
1 1/4 c. butter
1 1/2 c. chopped almonds
1 c. finely chopped walnuts
12 oz bag semi-sweet choc. chips
Candy thermometer

Combine sugar, salt, water and butter in heavy 3 quart saucepan. Heat to boiling on medium high heat. Add 3/4 cup almonds to boiling mixture. Stirring constantly, cook (boil) until temperature is between 300 and 310 degrees (could take 40 to 50 minutes). When reaches this temperature, remove from heat, stir in rest of almonds and 1/2 cup walnuts. Don't over mix.

Very quickly pour onto buttered cookie sheet. Sprinkle chocolate chips on top, let melt, spread with a knife and sprinkle remaining walnuts on top. After initial cooling, refrigerate, then break into pieces.