Yield: 1 Batch
| Measure | Ingredient |
|---|---|
| 1 pounds | Butter |
| 2 cups | Sugar, superfine |
| 1½ cup | Pecans; minced |
| 10 \N | Hershey bars |
| \N \N | Margaret Wofford |
Line a jelly roll pan with foil, and grease the foil with the wrappers from the butter. Put the butter, sugar, and one cup of pecans in a cold skillet. Bring to a boil over pretty high heat (I use a 5-½ on a scale of 8, on the big burner of my stove), stirring constantly. Boil 13 to 18 minutes (13 is always enough for me), stirring *constantly*. DO NOT let up on the stirring, or it will stick! Pour into the jellyroll pan and spread. Let cool for a few minutes, then place the chocolate bars on top. When the chocolate is mushy, spread it evenly over the surface of the candy and sprinkle with the remaining pecans.