1 Cup Butter ( margerine can be used if you must)
1 Cup white sugar
1 Tablespoon white corn syrup
3 Tabalespoon water
1 Cup Chopped English Walnuts
1 - 6oz. package choc chips ( can be either milk choc or semi sweet. I use milk Choc)
Melt in heavy sauce pan butter, stir in sugar syrup and water. Cook till 290 degrees using a candy thermometer. Add walnuts cook 3 more minutes. Pour onto cookie sheet. Cool a little till set. Melt Choc chips and spread over hardened toffee. When cool and hard, break into small pieces.
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