Servings: Makes about 1½ pounds

1 cup butter or margarine 1 cup butter or margarine
 
1 cup sugar 1 cup sugar
 
3 tablespoons water 3 tablespoons water
 
1 tablespoon light corn syrup 1 tablespoon light corn syrup
 
½ cup coarsely chopped pecans or toasted almonds ½ cup coarsely chopped pecans or toasted almonds
 
3/4 cup semisweet or milk chocolate pieces ¾ cup semisweet or milk chocolate pieces
 
½ cup finely chopped pecans or toasted almonds ½ cup finely chopped pecans or toasted almonds

Butter the sides of a heavy 2-quart saucepan. In it melt the 1 cup butter or margarine.
Add sugar, water, and corn syrup. Cook over me dium heat to 290° (soft-crack stage), stirring frequently (mixture should boil gently over en tire surface). Watch carefully after 280°. Re move from heat.
Quickly stir in the ½ cup coarsely chopped nuts. Immediately turn into a buttered 13x9x2-inch pan. Wait for 2 to 3 minutes for toffee surface to firm, then sprinkle with chocolate pieces Let stand for 1 to 2 minutes.
When chocolate is softened, spread evenly over toffee, sprinkle with the ½ cup finely chopped nuts. Chill till chocolate is firm break into pieces.