Toffee Brittle

1 cup butter or margarine
1 1/3 cups granulated sugar
3 tablespoons water
1 tablespoon light corn syrup
1 1/2 cups coarsely chopped walnuts
4 ounces semisweet chocolate
1/2 cup ground walnuts

Melt butter in heavy saucepan. Add sugar, water and corn syrup and cook over medium heat, stirring until sugar dissolves. Cook, without stirring, to 300 degrees F on candy thermometer or hard crack stage.

Remove from heat. Quickly stir in 1 1/2 cups nuts and pour onto lightly greased cookie sheet. Let cool. Melt chocolate over low heat. Spread over cooled toffee. Sprinkle with remaining nuts.

When chocolate is set, break into small pieces.