1 c. butter
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
3/4 c. coarsely chopped pecans
2 (8 oz. each) milk chocolate bars, melted
1 c. finely chopped pecans

Melt butter in large saucepan. Blend in sugar, corn syrup and water. Cook over medium-high heat, stirring now and then, to the hard crack stage. (Hard crack is when a spoonful of syrup, when dropped into threads that are hard and brittle. If using thermometer the method we recommend, temperature should reach 310 degrees.)

Quickly stir in coarsely chopped nuts. Spread into well-greased 9 x 13 x 2 inch pan. Cool thoroughly.

Turn into wax paper; invert and spread again with chocolate and sprinkle with remaining nuts. When chocolate has set, break candy into pieces with butter knife handle.