Categories: Candies, Chocolate 
      Yield: 6 servings 
  
      3 c  Sugar 
    1/2 ts Salt 
    3/4 c  Water 
     12 oz Milk Chocolate Morsels 
    1/4 c  Corn syrup - light 
      1 c  Pecans - coarsely chopped 
      1 ts Vinegar 
  
  In a large saucepan, combine sugar, water, corn syrup, vinegar and salt. 
  Bring to full boil, stirring constantly.  Boil 3 minutes without stirring. 
  Remove from heat; cool 5 minutes.  Add chocolate morsels; stir quickly 
  until melted.  Stir in pecans.  Quickly drop by measuring tablespoonfuls 
  onto foil-lined cookie sheets (work as rapidly as possible as mixture tend 
  to set up quickly).  Garnish with pecan halves,if desired. 
   
  Refrigerate until set (about 20 minutes).  Peel candies off to serve. Store 
  in refrigerator. 
   
  Makes 4 dozen 2" candies. Toll House Heritage Cookbook, Rev. 1984. 
   
  From Tony Balano.