1 lb. butter
2 c. sugar
1/4 c. water
2 tbsp. white corn syrup
6 oz. pkg. chocolate chips
1/2 c. finely chopped nuts

Use a candy thermometer.

Melt butter in deep saucepan over low heat. Add sugar, stir until dissolved. Add water and corn syrup and cook over low heat until thermometer reads 290 degrees (hard crack stage). Pour into greased 10x15 inch pan, let harden and cool slightly.

Sprinkle chocolate chips over top of candy and spread smoothly when melted. Sprinkle nuts over top. Cook 1-2 hours and break into pieces.