Line a 13 x 9 x 2-inch baking pan with foil. Grease foil. Scatter pecans and chocolate chips over bottom of pan.
Melt butter in a large, heavy saucepan. Stir in water, brown sugar and corn syrup and bring to a boil over medium heat. Stir in condensed milk and return to a boil, stirring often. Boil 30 minutes or until a candy thermometer registers 250°F to 266°F. (Or test by dropping a small amount into ice water. When mixture forms a ball hard enough to hold its shape yet still pliable, it’s ready.) Remove from heat; stir in vanilla. Pour evenly over nuts and chocolate. Let cool completely.
Invert pan on a cutting board. Peel off foil. Cut candy in 1-inch squares. Store airtight with waxed paper between layers.
Store: Room temp, 2 months
To Toast Nuts
Spread nuts on a cookie sheet and bake in a 350°F oven until golden, about five minutes for sliced or chopped; 10 minutes for whole, halves or pieces.
This recipe has been added to the following public cookbooks:
SHERRY PERSONAL FAVORITES
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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