2 1/2 cups sugar
1/4 cup cocoa powder
1 cup milk
2 tablespoons light corn syrup
1 cup pecans (chopped)
1 tablespoon mint extract
Line an 8" square pan with foil, lightly butter
Combine sugar and cocoa in a large saucepan
Stir in milk and corn syrup
Bring mixture to a boil, stirring constantly over medium heat
Cook until 238 F (soft ball stage)
Remove from heat
Stir in mint
Allow mixture to cool for 10 minutes
Beat until shiny gloss is gone
Stir in pecans
Spread mixture into pan
Refrigerate until firm (about 2 hours)
Remove by lifting edges of foil
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