1 lb. (4 sticks) butter
2 cups sugar
1/4 cup water
2 tbsp. light corn syrup (Karo)
2 cups coarsely chopped walnuts
1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 cup finely chopped walnuts

Melt butter in heavy 2-quart saucepan over low heat. Add sugar, stirring constantly until dissolved. Add water and syrup. Cook over low heat until candy is brittle when tested in cold water (290°F on candy thermometer).

Remove from heat; stir in coarsely chopped walnuts. Spread in greased 15x10x1-inch jelly roll pan; cool until hardened.

Melt chocolate over hot water (double boiler); pour over crunch. Sprinkle with finely chopped walnuts.

Cooks Note: Use of a candy thermometer is recommended.

Makes 2 pounds.