1 c. butter
1 1/3 c. white sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. chopped pecans
1 (12 oz.) bag milk chocolate pieces

In large 3-quart pan, melt butter. Add sugar, corn syrup, water. Cook, stirring occasionally to hard crack stage (300 degrees). Test in cold water.

Quickly pour onto large cookie sheet with sides. Let set 5 minutes. Put chocolate pieces on top. Let melt. Spread over like frosting. Sprinkle nuts on top. Cool well.