Macadamia Butter Crunch

• 1 c. butter or margarine
• 1 1/3 c. sugar
• 1 Tbsp. light corn syrup or maple syrup
• 1 c. coarsely chopped mac. nuts
• 4 4 1/2 oz. bars milk chocolate, melted
• 1 c. finely chopped mac. nuts

Melt butter in large saucepan. Add sugar and corn syrup. Cook, stirring occasionally, to hard crack stage, 300 degrees. Quickly stir in coarsely chopped nuts. Spread in ungreased 13 x 9 x 2 pan. Cool thoroughly. Turn out on waxed paper; spread top with half of the chocolate. Sprinkle with half of finely chopped nuts. Cover with waxed paper; invert and spread again with the chocolate. Sprinkle the top with the remaining nuts. If necessary, chill to firm chocolate. Break in pieces. (Candy tastes like Almond Rocha.) Note: Watch carefully after the temperature reaches 290 degrees.