2 1/4 c. Diamond walnuts
2 c. granulated sugar
1/2 c. water
1/2 c. light corn syrup
1 c. butter
1 (6 oz.) pkg. semi sweet or milk chocolate pieces

Coarsely chop 1 1/2 cups of the walnuts for toffee. Finely chop remaining 3/4 cup walnuts for topping. In 2 quart glass measuring cup with handle, combine sugar, water, corn syrup and butter. Microwave at High 5 minutes. Stir well until sugar dissolves. Microwave at High 16 to 20 minutes or until mixture reaches 300 degrees. Stir in coarsely chopped walnuts and quickly spread in buttered 15"x10" jelly roll pan. Let stand until cooled completely.

Place chocolate in 2 cup glass measure. Microwave at High 30 seconds; stir to melt completely. Spread over cooled toffee. Sprinkle finely chopped walnuts evenly over chocolate. Let stand several hours until chocolate is set, then break into pieces. Makes about 2 1/2 pounds.