2 1/8 c. sugar
1 lb. butter
1/2 lb. pulverized pecans
2 tbsp. light Karo syrup
Pinch of salt
2 (6 oz.) bags chocolate bits
1/2 lb. pulverized pecans

Place sugar, butter, pecans and Karo syrup in a saucepan (Dutch oven). Keep on low heat stirring constantly until butter and sugar have melted. Increase heat and cook rapidly continuing to stir until candy has reached 310 degrees F. on candy thermometer. Pour into flat, buttered pan. Spread out in thin sheet. Let cool and harden.

In the meantime, melt one small package chocolate bits. Spread over candy. Press half of pulverized nuts into the chocolate firmly so they stick. When this is hardened, turn candy over and repeat the process with other package of chocolate bits and nuts. Let this harden and then break into pieces.