2 cups (4 sticks) butter
2 cups sugar
1/2 cup water
2 tbsp. light corn syrup
2 cups almond or walnuts, divided
1 bar Ghirardelli chocolate, divided

For a large cookie sheet - double recipe.

Melt butter in heavy pan over low heat, add sugar, stir constantly until dissolved. Add water and syrup, continue over low heat to brittle stage (290°F on candy thermometer). Stir frequently but slow. Remove from heat. Using as little motion as possible stir in 1 1/3 cups chopped nuts.

Pour 1/4-inch deep in buttered pan. Cool.

Melt 1/2 bar Ghirardelli chocolate - spread over candy, sprinkle 1/2 remaining nuts, let set good in refrigerator.

Turn out on wax paper and repeat the chocolate and nuts on other side. When cold, break up.

Cooks Note: Use of a candy thermometer is recommended.