Prep: 15min. Cook 20min. Chill: 20min
Makes: about 1 1/2 pounds
1 cup butter
1 cup + 1 tbsp sugar
4 tbsp water
1 cup semisweet chocolate pieces
½ cup finely chopped pecans or almonds
Line a 15x10x1-inch baking pan with foil, extending foil over edges of pan; set pan aside.
Butter the sides of a 2 quart heavy saucepan. In the saucepan melt butter; add sugar, and water. Cook and stir over medium-heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium: continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290F, soft-crack stage (about 15 minutes). (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280F to prevent scorching. Remove saucepan from heat; remove candy thermometer. Pour candy into the prepared pan, spreading quickly.
Let candy stand about 2 minutes or until set: sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm, use foil to lift out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.