1/2 cup toasted pecans, coarsely chopped
1 cup butter
1 cup granulated sugar
3 tbsp water
1 tbsp light corn syrup
3/4 cup semisweet chocolate chips (or to taste)

I use (2) disposable aluminum pie pans.
If you use non-disposables it is best to line them with foil.

Line cookie sheet or pan with chopped pecans.

Butter sides of heavy sauce pan. In saucepan melt butter. Add sugar, water and corn syrup. Cook and stir over medium high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium. Continue at a controlled boil, stirring frequently until mixture reaches 290° F (soft crack stage).

Remove candy from heat, remove thermometer, pour candy into prepared pan(s). Let candy stand about 5 minutes, until firm then sprinkle with chocolate chips. When chips melt spread chocolate evenly over top of candy with a spatula. Chill until firm. Break apart and store tightly covered.



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