1/2 lb. ground walnuts or almonds
1 (12 oz.) pkg. chocolate chips
2 1/2 c. sugar
1 lb. butter
4 tbsp. light corn syrup
1/3 lb. walnuts or almonds, finely chopped
1 c. water

Spread 1/2 the ground nuts in a thin, even layer over the bottom of an ungreased baking sheet. Then spread 1/2 the chocolate in an even layer over the nuts. Combine sugar, butter, corn syrup, chopped nut and water in a heavy saucepan and place over medium heat. Cook, stirring constantly, with a wooden spoon until a candy thermometer reads 280 degrees (make sure you have time to do this, it takes about an hour. I usually read a book while I'm stirring). Remove from heat and let temperature reach 285 degrees. Pour the syrup over the nut and chocolate layers. Let cool for 10 minutes. Sprinkle remaining chocolate evenly over toffee, then sprinkle remaining ground nuts. Let stand for at least 8 hours before breaking into bite sized pieces. Store in a tightly covered container.