English Butter Toffee

• 500g walnuts or pecans finely chopped
• 1 pkg milk chocolate chips

sprinkle nuts over cookie sheet set aside

• 2 1/2 cups sugar
• 1/2 cup water
• 1/2 cup white karo syrup
• 500g butter

stir together, cook to hard boil until golden brown and pulls from the sides of pan. 190 degrees on candy thermo. hard crack. Pour over nuts on cookie sheet. Let cool for a few minutes then spread with chocolate chips. Melt and spread.