1 c  Butter
1 c  Sugar
3 tb Water
1 tb Corn syrup
1/2 c  Pecans;coarsely chopped
3/4 c  Chocolate chips;semisweet
1/2 c  Pecans;finely chopped

Butter the sides of a heavy 2 quart saucepan. In it melt the 1 cup
butter. Add sugar, water, and corn syrup. Cook over medium heat to 300
degrees, stirring frequently (mixture should boil gently over entire
surface). Watch carefully after 280 degrees. Remove from heat. Quickly
stir in the 1/2 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 the 1/2 cup finely chopped nuts. Chill till chocolate is
firm, break into pieces. Makes about 1 1/2 pound. Note: We have found that
it is good to use a straight sided heavy bottomed pan with a 1 1/2 to 2
inch wooden spatula with sharp flat edge and to use a flexible metal pan to
pour the mixture into for easy removal when cooled. Toasted chopped almonds
can be used for pecans. Do not use margarine as a sub. for butter. Stir
constantly after 280 degrees, scraping bottom of the pan.