Line a 13 x 9 x 2 baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 coarsely chopped nuts in pan. Set pan aside.
Butter sides of a heavy 2 quart 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, till thermometer registers 290 degrees, soft crack stage (about 15 minutes). Watch carefully after 280 degree to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate ha softened, spread over candy. Sprinkle with the 1/2 cups finely chopped nuts. Chill unti firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered.
Makes about 1 1/2 pounds.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 499 (71%)|
|Amt Per Serving||% DV|
|Total Fat 55.5g||74 %|
|Saturated Fat 34.7g||174 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 122mg||38 %|
|Sodium 333mg||11 %|
|Potassium 129.4mg||3 %|
|Total Carbohydrate 58.6g||17 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 56.7g|
|Protein 1.8g||3 %|
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Calories per serving: 707
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