Toffee Butter Crunch

1 Cup Butter
1 Cup Sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup chocolate chips
1/2 cup almonds or pecans toasted

Butter a 15 x 10 x 1 baking pan. Set aside.
In heavy 2 quart saucepan melt butter; add sugar, water, syrup. Cook and stir over med-high heat until boil. Using candy thermometer, continue boiling, stirring constantly until 290 degrees. Remove from heat and add nuts. Spread candy quickly into buttered pan. Melt chocolate and spread onto slightly cooled candy. If desired sprinkle additional nuts over warm chocolate.
Let candy cool completely, then break into small pieces. Store tightly covered in refrigerator.