Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           finely chopped pecans
   2      cups          sugar
   2      cups          whipping -- (heavy) cream
     3/4  cup           light corn syrup
     1/2  cup           margarine or butter
   2      ounces        unsweetened chocolate

Preparation:

Butter square pan, 8 X 8 X 2 or 9 X 9 X 2 inches. Spread pecans in pan. Heat remaining ingredients to boiling in 3-quart saucepan over medium heat, stirring constantly. Cook, stirring frequently, to 245 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed. Spread over nuts in pan; cool. Cut into 1-inch squares. Wrap individually in plastic wrap or waxed paper.