1. In heavy saucepan, heat Plugrá Butter with next three ingredients, stirring until sugar is dissolved.
2. Cook without stirring until candy thermometer registers 250°F or hard-ball stage.
3. Continue cooking, stirring continuously until the temperatures registers 300°F.
4. Pour into buttered nine-inch loaf pan.
5. Allow to cool. Remove from pan and spread with chocolate and pecans. Let cool again, break into pieces.