1 pound pecan halves, toasted
1 can (14 ounces) sweetened condensed milk
3/4 cup light corn syrup
1/2 cup sugar
1/3 cup packed brown sugar
1/4 cup butter, cubed
1-1/2 teaspoons vanilla extract
1 pound milk chocolate candy coating, chopped
On waxed paper-lined baking sheets, arrange pecans in small clusters of four to five pecans each.
For caramel, in a small saucepan, combine the milk, corn syrup and sugars. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat. Stir in butter and vanilla. Working quickly, spoon caramel onto pecan clusters. Let stand until set.
In a microwave, melt candy coating; stir until smooth. Spoon over caramel. Chill for 10 minutes or until set. Store in an airtight container. Yield: 4 dozen.