1 c  Cream; Light
1 c  Sugar
1/2 c  Light Corn Syrup; Karo
1/4 ts Salt
3 tb Butter Or Regular Margarine
1/2 ts Vanilla
2 1/2 c  Pecans; Chopped
6 oz Chocolate Chips; Semi-Sweet

Heat the light cream in a heavy 2-quart saucepan to
lukewarm (110 degrees F.). Reserve 1/2 c cream and
set it aside. Add the sugar, corn syrup and salt to
the remaining 1/2 cup of cream in the saucepan. Cook
over medium heat, stirring constantly, until the
mixture boils. Slow stir in the reserved cream.
Cook, stirring constantly, for 5 minutes. Stir in the
butter, 1 tsp at a time, stirring constantly. Cook
over low heat, stirring constantly, until the mixture
reaches the soft ball stage, (234 Degrees F.) on the
candy thermometer. Remove from the heat and stir in
the vanilla. Arrange the pecans on a waxed-paper lined
baking sheet. Drop the mixture by teaspoonfuls onto
the pecans. As the clusters cool, remove with a metal
spatula to another waxed-paper lined baking sheet.
Push the remaining pecans together and repeat until
all of the candy mixture is used. If the mixture
becomes too thick, heat over low heat. Melt the
chocolate chips over hot water and stir until smooth.
Spread on the top of each pecan cluster. Let stand
until the chocolate is set and store the candies in a
cool place.

Makes about 4 dozen.