1/2 cup coarsely chopped toasted almonds or pecans
1 cup butter
1 cup sugar
1 tablespoon light corn syrup
3 tablespoons water3/4 cup semisweet chocolate pieces 1/2 cup finely chopped toasted almonds or pecans
Line a 13x9x2-inch baking pan with foil, extending foil over the edges. Sprinkle the 1/2 cup coarsely chopped nuts in the pan.
Butter the sides of a heavy 2-quart saucepan. In the saucepan melt the butter. Add the sugar, corn syrup and water. Cook and stir over medium high heat to boiling.
Clip a candy thermometer to the pan. Cook and stir over medium heat to 290ºF- soft crack stage. This should take about 15 minutes. Watch carefully as it hits 280, because it goes fast after that and you don’t want to scorch. Remove saucepan from heat, remove thermometer.
Pour the mixture into your prepared pan. Let stand for 5 minutes, or until firm, sprinkle with the chocolate pieces. Allow them to sit for 2 minutes, until soft and melty, and then spread the chocolate around to cover. Sprinkle with the finely chopped nuts. Chill until furm. Lift candy out of pan and break into pieces. Store tightly covered. Makes about 1 1/2 pounds.