4 1/2 cups sugar
1 tall can evaporated milk
2 sticks butter
1 tsp vanilla extract
3 small pkgs chocolate chips
1 1/2 cup chopped pecans or other nuts
Spray a sided cookie sheet lightly with nonstick cooking spray; set aside.
In a heavy saucepan, bring the sugar and evaporated milk to a boil; boil for 8 minutes. Remove from the heat; add butter and vanilla extract, stirring to melt butter. Stir in the nuts; add chocolate chips and beat until melted. Pour onto the prepared cookie sheet and chill for about an hour.
I use lots of nuts since they are good for diabetics. Being diabetic I also use Splenda instead of sugar and sugar-free chocolate chips.