1 c. butter
1 tbsp. light corn syrup
1 c. sugar
3 tbsp. water
1 c. finely chopped mixture of toasted almonds and pecans
3/4 c. semi-sweet chocolate chips

In 2 quart saucepan, mix butter, sugar, water and corn syrup and cook over medium heat until temperature reaches 290°F on a candy thermometer (this is soft crack stage). During cooking period, stir constantly with a wooden spoon (plastic will melt). Mixture should boil gently over entire surface. Watch carefully at 280°F. Remove from heat when temperature reaches 290°F and add 1/2 c. nuts, stirring quickly. Immediately pour mixture into 13x 9 x 2 glass pan. Spread evenly over pan. Sprinkle chocolate chips over entire surface of toffee, wait 1-3 minutes. When chips have softened, spread evenly over top of toffee. Sprinkle remaining 1/2 c. of nut mixture and use a flat surface to gently pack nuts down into melted chocolate. Chill until chocolate is firm and break into pieces.