1. Line a 15-½ x 10-½ x 1" jellyroll pan with foil; lightly butter foil 2. In medium size heavy saucepan, combine butter and sugar, over medium hea 3. Simmer over low heat, covered, 3 minutes. 4. Remove cover; continue cooking, stirring occasionally, to 290F on candy 5. Remove from heat; quickly stir in soda. Pour onto preparaed pan. 6. Sprinkle with semisweet chocolate pieces; let stand a few minutes to mel 7. With spatula, spread chocolate over entire surface; sprinkle with nuts. 8. Refrigerate until firm - about 2 hours. 9. Peel off foil; break candy into large pieces. Makes 1 lb. From McCalls Cookery No. 13
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