1 lb. butter (may use 1/2 butter)
2 c. finely chopped pecans
12 oz. semi-sweet chocolate bits
2 c. sugar

Sprinkle buttered shallow 10x15 inch pan evenly with 1 cup nuts and half of the chocolate pieces.

Melt butter and sugar in heavy saucepan. Stir over medium heat until mixture is pale caramel in color and candy thermometer reaches 300 degrees. Takes about 15 minutes, stir constantly.

Remove from heat; pour evenly over chocolate and nuts. Scatter remaining chocolate bits over candy, will melt in 2-3 minutes. Spread evenly, sprinkle with remaining nuts. Chill until firm. Break into pieces. Great with coffee after dinner.