Toffee Butter Crunch

1 cup butter (2 sticks)
1 cup sugar
1 tablespoon light corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup coarsely chopped toasted almonds or pecans
1/2 cup finely chopped toasted almonds or pecans

Melt butter in a large saucepan. Add sugar and corn syrup.
Cook over medium heat, stirring now and then, to hard-crack stage
(300 F on your candy thermometer) - watch carefully after temperature
reaches 280 F. Quickly stir in coarsely chopped nuts; spread in well-
greased 13x9 inch pan. Cool thoroughly. Turn out on waxed paper;
spread top with half the melted chocolate; sprinkle with half the
finely chopped nuts. Cover with waxed paper; invert; spread again
with remaining chocolate. Sprinkle top with remaining nuts. If
necessary, chill to firm chocolate. Break into pieces.