Submitted by Julie Caffey, Phillispburg, Mo.
• 3 C whole pecans
• 1/2 C butter (1 stick)
• 1 C brown sugar
• 1/2 C corn syrup
• Dash of salt
• 7 ounces of sweetened condensed milk (1/2 of a 14-ounce can)
• 1/2 tsp vanilla extract
• 1 1/2 C chocolate chips (milk or semi-sweet)
• 1/2 tsp vegetable oil
Arrange pecans in a single layer on a baking sheet and bake at 350 degrees for approximately 10 minutes or til lightly brown and fragrant. Cool. Arrange in clusters of three or four on silicone liners or parchment paper. Combine butter, brown sugar, corn syrup and salt in a 6-quart pot. Bring to a boil over medium heat. Add the condensed milk and vanilla. Continue cooking and stirring until mixture reaches 235 to 240 degrees. I like to use the ice water test. Drop a small spoonful of the hot caramel into a bowl of ice water. You should be able to roll it into a small ball, then it’s done. Quickly spoon the caramel over the pecan clusters, making certain the caramel is touching each of the pecans. Let sit to harden. Melt the chocolate chips and oil in the microwave at half-power, stirring often until smooth. Spoon chocolate on top of each layer of caramel. Let sit for one to two hours or until hardened.
