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Melt butter. Add sugar, syrup, and water. Cook over medium high heat to 300 degrees. Quickly stir in coarse nuts. Spread out on well-buttered pan. Pan size 10 ½” x 15 ½”. (It will cover this size pan if you work it slowly from the center to sides of pan with a wooden spoon.) Cool thoroughly.
Spread top with 8 oz of chocolate, melted, and ½ cup of finely chopped nuts. Cool and turn out onto cookie sheet. Spread other side with chocolate and nuts.
Chill, and break into pieces.
Photo Credit: Aaron Wolowiec