Dark Chocolate Buttercrunch

1 cup or 1/2 lb butter (do not substitute margarine)
1 1/2 c sugar
3 Tbs water
1 Tbs light corn syrup
1 cups or 1/2 lb diced pecans, toasted -- could use more
1 lb semisweet or bittersweet chocolate, finely chopped (chocolate chips work well you need 2 2/3 cups)

In a large, deep saucepan, melt the butter. Stir in the sugar, water and corn syrup and bring the mixture to a boil. Boil gently, over medium heat, until mixture reaches the hard-crack stage (300 F on an instant-read or candy thermometer), about 20 minutes. The syrup will seem to take a long time to come to the hard-crack stage, but be patient, all of a sudden it will darken, and at that point take the temperature and see if it is ready. Don't let it go too long or the syrup will burn.

While the sugar mixture is gently bubbling, spread 2/3s of the nuts (don't forget to toast them), in a fairly close, packed, even single layer, on a lightly greased baking sheet. Top with half the chocolate. When the syrup is ready, pour it quickly and evenly over the nuts and chocolate. Immediately top with the remaining chocolate, then the remaining nuts. Wait several minutes, then gently, using the back of a spatula, press down on the chocolate-nut layer to spread the chocolate around evenly.

While the candy is still slightly warm, use a spatula to loosen it from the baking sheet. When cool break into uneven chunks.

Makes plenty.