1/2 lb. real butter
1 can Eagle brand milk
1 pkg. light brown sugar
1 c. white Karo syrup

Cook in heavy pan until mixture becomes bubbly, then turn heat down and cook to soft ball stage (242 or 245 degrees). Remove from heat and add 4 or 5 cups pecans. Beat until cool. Use several large greased cookie sheets and drop by teaspoon. Set aside to finish cooling.

CHOCOLATE COATING:

12 Hershey bars
12 oz. chocolate chips

Melt in double boiler, and dip candy pieces into mixture. Place on wax paper to set.