3/4 lb. butter (1 1/2 c.)
2 c. sugar
1/4 c. water
2 tbsp. light corn syrup
2 c. coarsely chopped pecans or walnuts or toasted almonds
16 oz. pkg. semi-sweet chocolate

Melt butter over low heat in a 2 quart saucepan. Add sugar. Stir constantly until sugar is melted. Add water and corn syrup. Continue cooking over low heat to 290 degrees on candy thermometer or until syrup dropped in very cold water becomes brittle. Remove from heat and stir in nuts. Spread in jelly roll pan (10 x 15 x 1). Cool until hardened and spread melted chocolate on top or break into pieces and dip in melted chocolate.