1 c sugar 1 c heavy cream 1/2 c corn syrup 2 1/2 T butter, unsalted 1/2 t vanilla extract 1/4 t salt 1 lb pecan, halves 2 lb chocolate for melting
Bring sugar, corn syrup and 1/2 cup of the heavy cream to a boil. Stirring continuously, boil for 10 minutes. Add remainder of cream slowly and low boil for 5 minutes. Add butter and boil candy to 244 degrees, stirring occasionally. (Use medium heat to keep it a low boil). Turn off heat and stir in vanilla and salt. Let stand 5 minutes before using. Place pecan half on buttered wax paper or greased cookie sheet. Cover each with caramel sauce. When cool, dip each patty into melted chocolate. Return to sheet and cool. Caramel that you do not use for Turtles is very good too. Just wrap small pieces in waxed paper to keep from sticking.