Toffee Butter Crunch

Directions

1. Line a 15x10x1-inch baking pan with foil, extending foil over edges of pan; set pan aside.
2. Butter the sides of a 2-quart heavy saucepan. In saucepan melt butter; add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently until thermometer registers 290 degrees, soft-crack stage. Watch carefully after 280 degrees to prevent scorching. Remove saucepan from heat; remove thermometer.
3. Pour candy into prepared pan, spreading quickly. Let candy stand about 2 minutes or until set; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts.
4. Chill about 20 minutes or until firm. When firm, use foil to lift out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.