1 c. butter
1 1/2 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. coarsely chopped nuts

TOPPING:

4-4 1/2 bars milk chocolate, melted
1 c. finely chopped nuts (pecans or walnuts)

Melt butter in large saucepan. Add sugar, corn syrup and water. Cook over medium heat, stirring now and then to hard crack stage (300 degrees). (Watch carefully after 280 degrees). Quickly stir in coarsely chopped nuts and spread in buttered 13 x 9 1/2 x 2 inch pan. Cool thoroughly and turn out on waxed paper. Spread top with half of melted chocolate and sprinkle with half the chopped nuts. Cool. When chocolate is solid, invert and spread with remaining chocolate and nuts. If necessary, chill to firm chocolate and break in pieces.