1 c. Hershey instant cocoa mix
1 1/2 c. sugar
3/4 c. milk
1/4 c. butter
1 c. pecans

Combine butter, milk, instant cocoa and sugar in a saucepan. Bring to a boil over high heat. Turn to lower heat and continue boiling until mixture reaches 234 degrees. Remove from heat and cool to 110 degrees without stirring. Beat for 4 minutes and add pecans and pour into a greased pan. Yield about 20 (1 1/4 inch) squares.