1 cup (2 sticks) butter
3 tbsp. dark corn syrup (Karo)
1 cup sugar
1 tbsp. cold water
1 1/2 cups rolled nuts, divided
1 (10 oz.) milk chocolate bar

Combine butter, syrup, sugar and water. Cook in heavy skillet over high heat until brittle (295 to 300°F on candy thermometer), stirring constantly.

Put two-thirds of nuts on a greased cookie sheet. Pour hot mixture over nuts and spread thin.

Melt chocolate bar on top and spread. Sprinkle with remaining nuts. Score or mark while still hot. Break apart when cold.

Cooks Note: Use of a candy thermometer is recommended.