1 c. butter (or part butter)
1 c. granulated sugar
1 tbsp. white corn syrup
3 tbsp. water
1 1/2 c. chopped walnuts, almonds, or pecans
1 (6 oz.) pkg. semi-sweet chocolate morsels

Butter 9-inch square pan. Melt butter in 2-quart saucepan. Stir in sugar gradually. Add syrup and water. Cook over moderate heat, stirring occasionally, to 290 degrees on candy thermometer or until a little mixture in cold water becomes very brittle. Add 1 cup nuts; cook 3 minutes more, stirring constantly.

Pour into pan. When cold, remove from pan. Melt chocolate over hot water. Coat one side using 1/2 chocolate. Sprinkle with 1/2 remaining nuts. Let sit for a minute or so. Flip over and coat with remaining chocolate and sprinkle with remaining nuts. Break into bite-size pieces. Makes about 1 3/4 pounds toffee.

If you use a slightly larger pan, the toffee will be thinner.