1 1/4 c. butter
1 2/3 c. granulated sugar
4 tsp. corn syrup
1/4 c. water
1 1/4 c. coarsely chopped nuts

TOPPING:

1 c. chocolate chips
3/4 c. finely chopped nuts

Crush nuts between 2 sheets of waxed paper with a rolling pin.

In a heavy saucepan melt butter, add sugar, corn syrup and water. Cook over medium heat, stirring frequently, to 300 degrees or until dropped into cold water the ball is hard and brittle. Immediately remove from the heat, stir in coarsely chopped nuts then spread into a well buttered 15"x10"x1" pan. Refrigerate until thoroughly cooled. Then turn sheet of toffee out onto wax paper by inverting pan and gently tapping the corners.

In double boiler, over hot boiling water, melt chocolate bits. Spread over toffee. Sprinkle finely chopped nuts over candy. Refrigerate to firm up chocolate. When ready, break into pieces. Makes 1 3/4 pounds.