1 1/4 cups butter
1 2/3 cups sugar
4 tsp. light corn syrup (Karo)
1/4 cup water
1 tsp. salt
1/2 cup coarsely ground nuts
8 oz. milk chocolate, melted
1 cup finely chopped nuts

Combine all ingredients except chocolate and chopped nuts in a heavy saucepan. Cook to hard crack stage (300°F on candy thermometer).

Pour onto cookie sheet.

When cool spread melted chocolate over candy. Sprinkle chopped nuts over top.

Cooks Note: Use of a candy thermometer is recommended.