1 c. butter (no substitution with butter or Crisco)
1 c. sugar
1 (6 oz.) pkg. milk chocolate chips
1 c. finely chopped pecans

Warm a baking sheet with sides in oven. Combine butter and sugar in a medium size saucepan. Cook over high heat, stirring constantly with a wooden spoon until mixture reaches the soft crack stage (280 degrees on candy thermometer). Reduce heat to medium high and continue stirring constantly.

When mixture reaches the hard crack stage, 300 degrees on candy thermometer, pour mixture onto baking sheet and spread as thin as possible with a rubber spatula. (Mixture will not cover entire baking sheet.) Immediately sprinkle with chocolate chips and let set 5 minutes. Spread chocolate until smooth. Sprinkle with nuts and gently press into warm chocolate. Cool, uncovered in refrigerator. When chocolate hardens, break into bite size pieces.