Chocolate CrunchIn a saucepan melt 2 sticks of Butter stir in 1 Cup Sugar and
1 Tablespoon Light Karo syrup
Stir constantly until it comes to a boil.  Clip a candy thermometer onto the side of your saucepan and stir until it reaches 300 degree and it turns a light brown, Immediately pour into a 13″ X 9″ greased pan, then pour 1 1/2 Cups of Dark Chocolate chips over the hot mixture.  As it begins to melt, evenly spread covering the Toffee.  Sprinkle with finely chopped nuts of your choice.
Allow to cool, cut and serve.