Pecan Clusters Recipe

Ingredients

• 1 teaspoon plus 1 cup butter, divided
• 1 cup light corn syrup
• 2-1/4 cups packed brown sugar
• 1/8 teaspoon salt
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1-1/2 pounds pecan halves, toasted
• 3/4 cup milk chocolate chips
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• 3/4 cup semisweet chocolate chips
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• 4 teaspoons shortening

Directions

• Line baking sheets with waxed paper; lightly coat with cooking spray and set aside. Butter the sides of a heavy saucepan with 1 teaspoon butter. Cube remaining butter; place in pan. Add the corn syrup, brown sugar and salt. Cook and stir until sugar is melted.
• Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until a candy thermometer reads 248° (firm-ball stage), about 16 minutes. Remove from the heat; stir in vanilla. Gently stir in pecans. Drop by rounded teaspoonfuls onto prepared baking sheets. Refrigerate until firm, about 12 minutes.
• In a microwave, melt chips and shortening; stir until smooth. Drizzle over clusters. Chill until firm. Store in the refrigerator. Yield: about 6 dozen.

Pecan Clusters published in Taste of Home December/January 2005, p30