Ingredients
1 pound pecan halves, toasted1 can (14 ounces) sweetened condensed milk3/4 cup light corn syrup1/2 cup sugar1/3 cup packed brown sugar1/4 cup butter, cubed1-1/2 teaspoons vanilla extract1 pound milk chocolate candy coating, chopped Flake sea salt, optional
Preparation
On waxed paper–lined baking sheets, arrange pecans in small clusters of 4-5 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. If desired, top with flake sea salt. Chill for 10 minutes or until set. Store in an airtight container.
