2 C. pecan halves

1 1/3 C. whipping cream

1 C. sugar

1/2 C. light corn syrup

1/3 C. milk

1/4 C. butter

1 t. vanilla

12 oz. chocolate chips

Line 2 baking sheets with wax paper that has been buttered. Arrange pecan halves in clusters.

Combine cream, sugar, corn syrup, milk and butter in a heavy medium saucepan. Stir over low heat until sugar is dissolved. Cook until caramel reaches a temperature of 234°F. (use a candy thermometer), about 15 minutes.

Remove mixture from heat. Stir in vanilla. Immediately drop 1 tablespoon caramel onto the center of the pecan cluster. Cool.

Microwave chocolate for about 1 minute, stir. If not melted add another 10 seconds at a time until chocolate is smooth. Spread about 1 tablespoon chocolate over each candy. Chill for 30 minutes.