1/2 lb. milk chocolate
2 c. almonds or pecans, chopped
2 c. sugar
2 tbsp. white corn syrup
1 c. butter
6 tbsp. water
1 tsp. vanilla

Melt chocolate. Melt butter in heavy pan, add sugar, nuts, syrup and water. Stir until sugar is blended and cook to 290 degrees (hard crack). Pour into 10"x15"x1" buttered pan. When cool spread melted chocolate and spread evenly over the top. Sprinkle with nuts. When hard, break into pieces and store in a tight covered container.