Almond Roca (kind of :) )

1/2 c coarsely chopped pecans, toasted
1 c butter
1 c sugar
3 TBSP water
1 TBSP light colored corn syrup
3/4 c semi-sweet chocolate chips
1/2 c finely chopped pecans, toasted
(I didn't toast my nuts, and it turned out okay)

Line a 13x9" baking pan with foil. Sprinkle 1/2 c coarsely chopped nus in pan. Butter sides of a heavy 2-quart saucepan. Melt butter. Add sugar, water and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip candy thermometer to pan. Reduce heat to medium, and continue boiling at a steady, moderate rate. Stir frequently until temperature reaches 290 deg. Pour candy into prepared pan. Let stand 5 min until firm. Sprinkle with chocolate. When chocolate has softened, spread. Sprinkle with 1/2 c finely chopped nuts. Chill until firm. Lift out of pan with foil, and break into pieces.