Instructions: 1. Line a 15-1/2 x 10-1/2 x 1" jellyroll pan with foil; lightly butter foil.

2. In medium size heavy saucepan, combine butter and sugar, over medium heat, stir until mixture starts to boil.

3. Simmer over low heat, covered, 3 minutes.

4. Remove cover; continue cooking, stirring occasionally, to 290F on candy thermometer, or until a little dropped into very cold water separates into threads that are hard but not brittle.

5. Remove from heat; quickly stir in soda. Pour onto preparaed pan.

6. Sprinkle with semisweet chocolate pieces; let stand a few minutes to melt chocolate.

7. With spatula, spread chocolate over entire surface; sprinkle with nuts.

8. Refrigerate until firm - about 2 hours.

9. Peel off foil; break candy into large pieces.

Makes 1 lb.

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