1) Preparation: Line cookie sheet with tin foil.
Cover evenly with abt. 2 cups pecan halves.
2) Cooking:
1 cup sugar
1 cup butter
2 tsp. vanilla
1/4 tsp. salt
Put the 4 ingredients in a heavy sauce pan (no reflon).
Cook over med/high heat,STIR CONTINUOUSLY with wooden spoon until candy is a dark tan/camel color. (NOTE: if recipe "doesn't victite stirring Keep edge on better work" it will be because it wasn't cooked long enough or was of pan burned ©).
Lift pan off heat (keep stirring). Pour immediately to cover pecans on cookie sheet (it won't reach to edges). Do not scrape pan- the bottom may be burned by now.
3) Assembly: After candy has cooled slightly, sprinkle with abt. 1 cup chocolate chips (Semi-Sweet or MilkChocolate. I often do one side of each). When the chips have melted, spread evenly with the back of a spoon.
Chop very finely: abt. cup pecans. Sprinkle on melted chocolate, & press lightly with hand. Let candy cool slowly until set (many hours or over night). Break into pieces.
