Line a baking sheet with parchment paper, then butter the parchment paper. Set aside.
In a medium saucepan, bring the sugar, water, and corn syrup to a boil, mixing to melt the sugar. Clip a candy thermometer to the side of the saucepan and boil over high heat without stirring until the temperature reaches 300°F (148°C, hard crack stage), which will take approximately 20 minutes.
Once the syrup reaches the right temperature, immediately remove the saucepan from the heat. Let the syrup bubble down, then carefully dip and roll a pear into the syrup while holding it by the stem (use kitchen tongs to hold the pear to avoid burning yourself.) Hold the pear over the saucepan for a few seconds to let the excess syrup drip down. Transfer the pear to the prepared baking sheet, then repeat to coat every pear. Let the pears cool completely to allow the sugar layer to harden, about 1 hour.
Meanwhile, melt the Chocolats Favoris Classic Dark Fondue according to the packaging instructions.
Dip the bottom of each candy pear into the Chocolats Favoris Classic Dark Fondue, then sprinkle with chopped pecans. Refrigerate for 10 minutes to allow the chocolate to set, then serve.
Note: The candy pears can be prepared up to a half-day in advance. Keep refrigerated until service.