MELT 1-LB BUTTER WITH 2-C SUGAR AND 2TBS WATER IN A DUTCH OVEN. BRING TO A BOIL STIRRING CONSTANTLY UNTIL CANDY THERMOMETER IS AT HARD CRACK STAGE. POUR INTO A COOKIE SHEET WITH SIDES, THAT HAS BEEN SPRAYED WITH PAM. IMMEDIATELY SPRINKLE TOP WITH 12-OZ OF SEMI-SWEET CHOCOLATE CHIPS. AS SOON AS THEY TURN GLOSSY, SPREAD OVER TOP WITH A KNIFE, AND THEN SPRINKLE TOP WITH GROUND PECANS. LET COOL COMPLETELY. THEN BREAK INTO SMALL PIECES. ENJOY! YUM!