Melt butter over medium heat in 2-qt sauce pan. Gradually add sugar until melted. Add syrup and water. Cook to 300 degrees F, stirring constantly (especially towards the end). Add a cup of English walnuts, chopped (not too finely). Cook 3 minutes more.
Pour in buttered shallow pan (like a jelly roll pan) and spread out thinly - about 1/2-inch thick. Cool until firm.
Melt 6-10 ounces chocolate chips and spread HALF over syrup block. Sprinkle with 1/4-cup chopped walnuts. Refrigerate until chocolate sets - about 20 minutes. Turn block over on waxed paper and repeat with remaining melted chocolate and remaining chopped walnuts. Refrigerate until chocolate sets.
Break into pieces (may need to use an ice pick or pointed knife to create cracks in toffee). Store in refrigerator.
Be patient when cooking the toffee to 300. It plateaus for a bit but will suddenly get there and MUST get there to harden properly.
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 149 (60%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 0.8mg||0 %|
|Sodium 7630mg||263 %|
|Potassium 180.2mg||5 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 23.3g|
|Protein 4.9g||7 %|
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Calories per serving: 247
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