Instructions: Butter 9" square pan.

Melt butter in 2 quart pan.

Stir in sugar gradually. Add syrup and water; cook over moderate heat, stirring occasionally to 290 degrees on candy thermometer or until a little of mixture becomes very brittle in cold water.

Add 1 cup nuts. Cook 3 minutes, stirring constantly.

Pour in buttered pan. When cold, remove from pan.

Melt chocolate morsels over hot water, coat 1 side of toffee, sprinkle with chopped walnuts.

Flip over on wax paper.

Break into bite size pieces by dropping on hard surface.

Yield: about 1 3/4 pounds.

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