This batch makes enough to fill a standard cookie sheet which you should line with parchment paper before you begin. A silicone baking sheet also works well.

Bring the butter and brown sugar to a simmer over medium low heat or lower. A slow gentle simmer is what you need or else the candy will harden far too quickly.

Watch this very carefully and don't leave it on the stove unattended as it can burn quickly.This mixture also reaches very high temperatures, so be extra careful with it. This is not a recipe to make with kids in the kitchen.

When the mixture reaches 300 degrees F on a candy thermometer, immediately pour it onto the parchment paper or silicone pad lined cookie sheet.

Using a silicone spatula or wooden spoon, carefully and working quickly before it hardens, spread the candy mixture evenly over the pan.

While still hot, sprinkle on the chocolate chips.

Allow to stand for 3 minutes or so to let the chocolate melt then evenly spread it over the surface of the candy.

Finally while the chocolate is still melted, sprinkle on the toasted pecans.

Press the nuts down slightly to get good contact with the chocolate.

Allow the candy to cool for a couple of hours or overnight before breaking it into pieces. Store in an airtight container.