1 1/3 c. white sugar
1 tbsp. light corn syrup
1 c. butter (must be butter)
3 tbsp. water

Melt butter and add rest of the ingredients. Cook on medium heat; stir only occasionally. Cook to 300 degrees on candy thermometer or hard crack stage. Add 1 cup nuts to a greased cookie sheet. Pour candy in a thin stream.

Melt on top of hot candy Hershey chocolate bars 4 to 4 1/2 oz. I used 6 regular size Hershey candy bars. Spread chocolate over the candy. Sprinkle another cup of finely chopped pecans on top. May add nuts, top or bottom, or both. Break into pieces after cooled.