1 c. sugar
1/2 lb. butter
2 tbsp. water
1 tbsp. light Karo syrup
3/4 c. chopped nuts
4 oz. semisweet chocolate

Melt butter in 2 quart pan. Remove from heat, add sugar. Stir, return to heat until mixture bubbles. Add water and corn syrup and cook to 290 degrees, stirring frequently. Remove from heat. Stir in nuts and spread on greased cookie sheet. Should be 1/4 inch thin. Loosen with spatula as it cools. Melt chocolate in double boiler and spread on both sides. Break into bite size pieces.