cup coarsely chopped almonds or pecans toasted
tsp light colored corn syrup
cup semi-sweet chocolate pieces
cup finely chopped almonds or pecans, toasted
Line 9x13 baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 coarsely chopped nuts in pan. Set pan aside. Butter sides of heavy 2 quart saucepan. In saucepan melt butter. Add sugar, water & corn syrup. Cover and stir over med-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium, continue to boil at a moderate, steady rate, stirring frequently, until thermometer reaches 290F. soft-crack stage (about 15min). Watch carefully after 280F to prevent scorching. Remove saucepan from heat, remove thermometer. Pour candy into prepared pan. Let candy stand about 5min. Sprinkle with chocolate, let stand 1-2min. When chocolate has softened, spread over candy using spoon. Sprinkle the remaining 1/2 cup nuts. Chill until firm. When candy is firm, use foil to lift out of pan. Break into pieces. Store tightly covered.