pecans, coarsely chopped
sweet german chocolate
walnuts, halved (optional)
Line a 9x5x3 loaf pan with foil.
In a heavy, 2 1/2-quart saucepan, combine granulated and brown sugars, corn syrup, cream, milk and butter.
Cook, stirring with wooden spoon, over low heat until sugar is dissolved.
Over medium heat, cook, stirring occasionally, to 240 to 245 on candy thermometer, or until a little in cold water forms a firm ball, like caramel.
Remove from heat; stir in vanilla and nuts.
Turn into prepared pan; let cool.
Melt chocolate in double-boiler top, over hot, not boiling, water.
Refrigerate to allow the chocolate to harden.
With warm knife, cut into 32 pieces (4 x 8).
If desired, decorate each piece with a walnut half.