Honeycomb Toffee Brittle

1 cup sugar
1 cup light corn syrup
1 tablespoon baking soda
1 cup semisweet chocolate chips
1/2 cup walnuts, chopped

Grease a cookie sheet (we used a jelly roll pan) with butter. Set aside.

Combine sugar and syrup in a medium saucepan. Bring to a boil over medium heat without stirring until the mixture reaches 280 degrees on a candy thermometer (this takes about 20 minutes).

Remove from heat, stir down. Return to heat and continue to cook until it reaches 295 degrees.

Remove from heat and stir in baking soda. The syrup will foam up. Stir quickly and pour onto the cookie sheet. Melt chocolate chips in double boiler and drizzle over brittle.

Sprinkle with chopped nuts. When candy is completely cooled, break into pieces.

Makes about 1 1/2 pounds.