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Melt butter and sugar together in a 4 quart pot on low heat. Stir constantly breaking up butter
and incorporating sugar. When mixture is melted and sugar is incorporated into butter turn heat
to medium low and add coarsely chopped nuts. cook until candy thermometer reads 295-300
degrees.Pour into buttered jelly roll pans. BE CAREFUL! THIS STUFF IS HOT! IT WILL STICK TO
YOUR SKIN! Tip the pan to fill the candy to the edges if necessary. Cool slightly. When candy
develops a skin but is still warm, Sprinkle chocolate chips evenly across surface. As chips begin
to melt, spread them across the surface of the candy. You should not be able to see any chips.
Just a layer of chocolate. Sprinkle the finely chopped nuts over the surface and press into the
chocolate. Make sure there are enough nuts between you and the candy. Allow to cool and
break into pieces.
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