Heath Bar Crunch Candy - cooking recipe

Ingredients

1 c. butter
1 Tbsp. light corn syrup
1 c. sugar
3 Tbsp. water
1 c. finely chopped mixture of toasted almonds and pecans
3/4 c. semi-sweet chocolate chips

Preparation

In 2 quart saucepan, mix butter, sugar, water and corn syrup and cook over medium heat until temperature reaches 290 degrees on a candy thermometer (this is soft crack stage).
During cooking period, stir constantly with a wooden spoon (plastic will melt). Mixture should boil gently over entire surface.
Watch carefully at 280 degrees.
Remove from heat when temperature reaches 290 degrees and add 1/2 c. nuts, stirring quickly.