Hardware: Candy Thermometer, Heavy Duty sauce pan, parchment paper, cookie sheet, double boiler, wooden spoon

1 1/2 cups sugar
1 cup margarine or butter (2 sticks)
1 tbsp light corn syrup
1/2 cup semi-sweet chocolate chips
1/4 cup pecans, roughly chopped

In a heavy sauce pan heat the butter, and sugar until the sugar is dissolved. Next add the corn syrup.

Heat the sugar syrup, stirring constantly, until it reaches the Hard Crack Stage, which is 300-310 degrees. The Candy will take on a rich golden brown color.

If you do not have a candy thermometer, you can use the Cold Water Test. Drop a little bit of the syrup in cold water and it will form hard threads that break when bent.

Pour the syrup onto your already prepared cookie sheet (or pizza tray!) and spread it out to the edges. Allow to cool.

Heat the chocolate chips in a double boiler until melted. Once the candy has cooled spread the melted chocolate over the entire surface of the candy. Before the chocolate has a chance to cool sprinkle on the chopped nuts. Use the palm of your hand to press the nuts into the chocolate. Allow to cool completely and set up. Break up into pieces, and enjoy!