1 cup (2 sticks) butter
1 cup sugar
1 tbsp. light corn syrup (Karo)
3 tbsp. water
1 1/2 cups chopped walnuts
1 (6 oz.) pkg. chocolate morsels

Melt butter in 2-quart saucepan. Gradually stir in sugar. Add syrup and water. Cook over moderate heat, stirring occasionally. until mixture becomes brittle in cold water (295-300°F on candy thermometer).

Add 1 cup of walnuts and cook 3 minutes longer, stirring constantly. Pour into buttered 9-inch square pan.

When cold, remove from pan and put on waxed paper.

Melt chocolate morsels in double boiler. Coat one side of toffee with chocolate and sprinkle with walnuts. Cool; turn toffee and repeat process. Break into bite-sized pieces.

Cooks Note: Use of a candy thermometer is recommended.