1 cup sugar 3/4 cup light corn syrup 1/2 cup butter, cut up (no substitutes) 1 1/4 cup all-purpose flour 2 cups chopped pecans 1 pinch nutmeg 6 ounces semisweet chocolate squares, melted and cooled 6 ounces white chocolate squares, melted and cooled
Heat oven to 350 degrees. Line 2 large cookie sheets with parchment paper or foil. Bring sugar, corn syrup and butter just to boil in small saucepan over medium-high heat. Remove from heat; stir in flour, pecans and nutmeg.
Drop batter by rounded teaspoonfuls onto prepared sheets, 8 per sheet. Bake 8 to 9 minutes until bubbly and golden. Cool cookies on sheet 5 minutes until firm; transfer to wire racks and cool. Repeat with remaining dough.
Brush half of flat side of each cookie with melted semisweet, then white chocolate. Decoratively swirl chocolate with tines of fork. Transfer cookies to wire racks, chocolate sides up. Let stand 1 hour until chocolate sets. Freeze up to 1 month.