Chocolate Nut Crunch

Sprinkle chopped nuts over bottom of a lightly greased 9 inch square pan.
In a heavy saucepan,combine sugar and butter and bring to a full, rolling boil over medium heat, stirring constantly. Boil sugar mixture 4 to 5 minutes or until the temp on a candy thermometer reaches 270 F. This mixture will burn quickly so do not walk away. Pour sugar mixture over nuts in pan. Sprinkle chocolate chips over the top and when melted spread them out. Sprinkle the chocolate with finely ground nuts if desired. When candy is completely cooled turn out of pan and break into pieces. Stor in a tightly covered container.

 
Note: A full rolling boil in candy terms means that when you stir it the bubbles are still there.