(by Shirley McNevich)
1 cup butter
1 cup white sugar
3 TBSP water
1 TBSP Kayro clear corn syrup
3/4 cup Nestle's semi-sweet chocolate bits
1 cup chopped pecans
Line a 9 x 13 cake pan with foil (including the sides). Spray the foil with Pam. Sprinkle 1/2 cup of the chopped pecans evenly over the foil in the pan. In a saucepan over medium heat add butter, white sugar, water and Kayro--cook/stir until boiling. Once boiling, cook/stir to 270/280 degrees on your candy thermometer. Remove from heat--carefully pour the mixture all over the chopped pecans. Let the mixture stand for 2 minutes, then sprinkle the chocolate bits over the top. Use a greased spatula to carefully spread the melted chocolate bits into an even layer. Sprinkle the other 1/2 cup chopped pecans over the melted chocolate. Cool completely. Refrigerate until cold. Remove from refrigerator and pull up on the foil to remove candy from the pan. Crack the candy into smaller pieces using the handle end of a butter knife.
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