7/8 lb. butter (1 lb. less 2 tbsp.)
Level tsp. lecithin
1/4 tsp. salt
1 pkg. chocolate chips
2 c. sugar
1 tbsp. corn syrup
1 c. chopped nuts

Melt butter in heavy saucepan. Add sugar and lecithin. When mixture boils, add corn syrup and cook at 295°F on candy thermometer. Remove from heat. Add salt and nuts. Pour into greased jelly roll pan. Add chocolate chips to mixture while it is still warm. When cool, score. Let mixture set until brittle. Break according to score lines.