Line a 13x9x2-inch (or jelly roll) pan with foil, extending foil over edges. Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, corn syrup, and 3 Tbs. water. Cook and stir over medium-high heat to boiling.
Clip candy thermometer to pan. Cook and stir over medium heat to 290, soft-crack stage (about 15 minutes). Watch carefully after 280 to prevent scorching. Remove saucepan from heat; remove thermometer. Pour mixture into prepared pan. Let stand 5 minutes or till firm; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle with nuts. Let sit until firm. Lift candy out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds.
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