1 cup (2 sticks) butter
1 cup sugar
2 tbsp. water
1 tbsp. light corn syrup (Karo)
3/4 cup finely chopped nuts
4 (1 oz. ea.) sq. semi-sweet chocolate

Melt butter in a 2-quart saucepan over low heat. Remove from heat; add sugar. With a wooden spoon, stir mixture until it is well blended.

Return to low heat; stir rapidly until thoroughly mixed and begins to bubble. Add water and corn syrup; mix well. Keep heat low, stirring frequently. Cook until brittle stage (290°F on candy thermometer), about 15 to 20 minutes.

Remove from heat at once. Sprinkle nuts over surface and quickly mix in. Pour out on lightly greased cookie sheet. With spatula, spread 1/4-inch thick. Cool to room temperature.

Partially melt 2 squares chocolate over boiling water (double boiler) Remove from water; stir until melted. Spread evenly over crunch. Set aside until firm, then turn over.

Melt rest of chocolate and spread other side.

When firm, break in pieces. Store in tightly covered container in cool place.

Cooks Note: Use of a candy thermometer is recommended.

Makes 1 pound.