6ouncesmilk, semi sweet, or bittersweet chocolate, chopped fine
Instructions
Preheat oven to 350 degrees F. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Once cool, finely chop nuts.
Line a 9X13 inch baking pan with foil, allowing excess to hang over pan edges. Grease the foil.
In a medium saucepan over medium heat, melt butter. Stir in sugar, water, and corn syrup and bring to a boil stirring constantly, until mixture is light caramel color and registers 310 degrees on instant-read thermometer, 10 to 12 minutes.
Pour hot caramel into prepared baking dish. Let cool until slightly firm and warm, about 5 minutes. Scatter chocolate evenly over caramel layer, let soften 5 minutes, then spread into an even layer. Sprinkle nuts over chocolate and gently press to adhere.
Cool completely, about 1 hour. Using the foil overhang, lift the candy from the pan and break into various size pieces with your hand.