Butter the sides of a heavy 2 quart saucepan. In it melt the 1 cup butter. Add sugar, water, and corn syrup. Cook over medium heat to 290 degrees (soft crack stage), stirring often, mixture should boil gently over entire surface. Remove from heat. quickly stir in the 1/2 cup coarsely chopped nuts. Immediately pour into a extremely well buttered 13 x 9 x 2 pan. Wait 2 to 3 minutes for toffee surface to firm, then sprinkle with chocolate chips. Let stand 1 to 2 minutes to soften, then spread gently over candy. Sprinkle with the finely chopped nuts. Chill till chocolate is firm, break into pieces. This works best with a candy thermometer.
|