Instructions

1. Line a baking pan with parchment paper or baking mat and set aside.
2. In a large sauce pan mix together sugars, butter, milk and salt using a wooden spoon.
3. Cook over medium high heat until the mixture begins to boil, stirring occasionally.
4. Clip your candy thermometer to the side of the pan once it begins to boil and stir constantly.
5. Boil the mixture until it reaches between 238º and 240º F on the thermometer, about 3-5 minutes.
6. Remove the pan from the heat and working quickly add the chocolate and toasted pecans.
7. Begin stirring, stir the mixture until it starts to look cloudy and creamy, less than 5 minutes.
8. Drop the mixture by spoonfuls onto the prepared pan and let cool for 10 minutes.
9. You can serve them warm or cool completely and store in an airtight container at room temperature for up to 5 days.