1 c. butter (1/2 lb.)
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. coarsely chopped pecans
2 (8 oz.) milk chocolate bars
1 c. finely chopped pecan meal

Melt butter. Add sugar, corn syrup and water and cook over medium heat, stirring occasionally until hard crack stage (310 degrees). This will take about 1/2 hour, watch carefully after 280 degrees. Quickly stir in coarse nuts. Spread on well greased cookie sheet (15 1/2 x 10 1/2 inch) not quite out to edges. Cool thoroughly in refrigerator.

Melt half of chocolate in double boiler and spread over candy. Sprinkle with half of pecan meal. Cool again.

Cover tightly with aluminum foil and flip candy over. Melt remainder of chocolate and spread over candy. Sprinkle with remainder of pecan meal. Cool thoroughly. Break into pieces.