INGREDIENTS:
2 1/2 C pecans
1/2 C butter (I use salted)
1 C brown sugar
1/2 C light corn syrup
7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
1/2 t vanilla
1 (12 ounce) package milk chocolate chips
1/2 t shortening (I use butter flavored Crisco)
INSTRUCTIONS:
1.Put 2 1/2 cups of pecans in a big skillet and toss. Over medium-high heat, toast them, tossing regularly, until they are slightly browned and have a beautiful, fragrant aroma. It should just take a little while.
2.Locate two large cookie sheets. Apply cooking spray and line them with parchment paper. Make clusters out of your pecans; three to a group works best. A gap of approximately one inch should be left between each cluster.
Prepare your caramel (a comprehensive guide with images may be found here). Put half a cup of butter in a medium saucepan. Over medium-high heat, melt it. To the pan, add 7 ounces of sweetened condensed milk, 1/2 cup light corn syrup, and 1 cup brown sugar. Turn up the heat a little and keep stirring. Cook, stirring, until the temperature reaches 235–240 degrees. When it gets to approximately 234 degrees, I usually take it off the heat. Even without direct heat, it will continue to slightly warm up, giving the caramel the ideal texture.
Add half a teaspoon of vanilla
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