Instructions: Line a 13 x 9 x 2 inch baking pan with foil, extending foil over the edges of the pan. Sprinkle the 1/2 coarsely chopped nuts on bottom of foil lined pan, then set the pan aside. Butter the sides of a heavy 2-quart saucepan. In pan, melt the butter over low heat. Stir in sugar, water and corn syrup. Cook over medium high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing mixture up sides of the pan. Clip candy thermometer to pan.

Cook over medium heat, stirring frequently, till thermometer registers 290 (soft crack stage). Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft crack stage should take about 15 minutes. Watch carefully after candy thermometer registers 280. Remove pan from heat and remove the thermometer. Pour mixture into prepared pan, spreading evenly over chopped nuts. Let stand 2 to 3 minutes, or until surface is firm. Sprinkle with chocolate pieces; let stand 1 to 2 minutes. When chocolate is softened, spread evenly over toffee and sprinkle with the 1/2 cup finely chopped nuts. Press nuts lightly into chocolate. Chill till firm. Lift candy out of the pan and break into irregular size pieces. Store tightly covered.

Makes 1 1/2 pounds.

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