1 C. butter
1 C. sugar
1 Tbs. light corn syrup
3 Tbs. water
3/4 C. semisweet chocolate chips (I use milk chocolate)
1/2 C. finely chopped toasted almonds or pecans
Line a 13x9 pan with foil, extending foil over edges. Sprinkle 1/2 cup
of nuts in pan. Butter sides of a heavy 2 quart sauce pan. In pan, melt butter.
Add sugar, corn syrup, and 3 Tbs. water. Cook and stir over medium-high
heat to boiling. Clip candy thermometer to pan. Cook and stir over medium
heat to 290 degrees (about 15 min.). Watch carefully after 280 to prevent
scorching. Remove sauce pan from heat and remove thermometer. Pour
mixture into pan and let cool for 5 minutes. Sprinkle with chocolate chips
and let sit 1-2 minutes. Spread chocolate over mixture. Sprinkle with nuts.
Chill till firm. Lift out of pan and break into pieces.
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