|Walnut pieces||2 1⁄2 Cup (40 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Butter||1 Cup (16 tbs)|
|Semi-sweet chocolate pieces/Milk chocolate pieces / half of each||6 Ounce (1 Package)|
1. Coarsely chop 1 1/2 cups walnuts for the toffee. Finely chop the remaining walnuts and set aside for the topping.
2. Combine sugar, water, corn syrup, and butter. Bring to boiling, stirring until sugar is dissolved. Cover and cook 5 minutes. Uncover and boil to 300°F (hard crack stage). Remove from heat.
3. Stir in the coarsely chopped walnuts and quickly spread in a buttered 15x10 x. 1-inch jelly-roll pan. Let stand until cooled.
4. Melt chocolate pieces over warm (not hot) water. Spread over cooled toffee. Sprinkle finely chopped walnuts over chocolate. Let stand until chocolate is set (about 30 minutes). Break into pieces.