pecans, coarsely chopped
sweet german chocolate
walnuts, halved (optional)
1Line a 9x5x3 loaf pan with foil.
3In a heavy, 2 1/2-quart saucepan, combine granulated and brown sugars, corn syrup, cream, milk and butter.
4Cook, stirring with wooden spoon, over low heat until sugar is dissolved.
5Over 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.
7Remove from heat; stir in vanilla and nuts.
8Turn into prepared pan; let cool.
9Melt chocolate in double-boiler top, over hot, not boiling, water.
11Refrigerate to allow the chocolate to harden.
12With warm knife, cut into 32 pieces (4 x 8).
13If desired, decorate each piece with a walnut half.