Ingredients
- 1 pound butter
- 2 tablespoons light Karo corn syrup
- 6 tablespoons water
- 2 cups sugar
- 12oz package semi-sweet chocolate chips
- 1/2 pound sliced almonds or chopped walnuts
- 1 8oz Hershey's sweet chocolate bar
Directions
- Let butter melt in a heavy kettle. (You can substitute butter for margarine. I have always used butter.)Then add Karo syrup, water, and sugar.
- Stir until sugar is dissolved on medium hear.
- When it starts to boil, stir occasionally while you do the following:
- Select a cookie sheet with sides.
- Butter the sheet, then spread chocolate chips evenly in the pan.
- Cover with nuts.
- Stir candy from bottom of pan frequently.
- When it begins to turn tan, put in dandy thermometer.
- You have to stir more often or it will burn.
- When mixture reaches 280°, pour thinly and evenly over chips and nuts.
- This has to be done quickly or you will not be able to spread the candy evenly across the pan.
- Cover all areas (a measuring cup with a pour edge works well or best to pour directly from the saucepan. Some minor spreading can be done to even out.
- As soon as candy is poured and spread, to it with chunks of the chocolate bar which will melt and then can be spread across the entire surface.
- When slightly cool, sprinkle 1 cup of finely chopped walnuts on the surface.
- Let cool.
- Set preferably overnight, then break in chunks and store in quart jars.
This is better when aged 2 to 3 days. It will keep for a good amount of time. This candy has become a family tradition at Christmas time. I usually make three or more batches depending on how much I plan to give as gifts.