1 lb. butter
2 c. sugar
1/4 c. water
2 tbsp. light corn syrup
2 c. coarsely chopped walnuts
1 (16 oz.) pkg. (1 c.) semi-sweet chocolate chips
1/2 c. finely chopped walnuts

Melt butter over low heat in 2-quart saucepan. Add sugar; stir constantly until sugar is melted. Add water and corn syrup. Continue cooking over low heat until syrup, dropped in very cold water, becomes brittle, or candy thermometer reaches 290 degrees.

Remove from heat; stir in coarsely chopped walnuts. Spread in greased jelly roll pan, 15x10x1 inch. Cool until hardened. Melt chocolate over hot (not boiling) water; spread on crunch. Sprinkle with finely chopped walnuts. Break into pieces. Makes 2 pounds.