1 c. butter
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. coarsely chopped nuts
4-4 1/2 oz. milk chocolate, melted
1 c. finely chopped nuts

Melt butter; add sugar, corn syrup and water. Cook over medium heat, stirring occasionally to hard crack stage (300 degrees) on candy thermometer. Quickly stir in nuts and spread onto a greased cookie sheet. Cool. Frost with chocolate and nuts. Cool. Turn and repeat.