1 cup pecan halves
1 cup sugar
1 cup dark corn syrup
1 cup butter
1 cup heavy whipping cream
6 ounces milk chocolate, broken into 1-inch pieces
Line baking sheet with waxed paper or spray with nonstick cooking spray. Cut pecan halves in half lengthwise and arrange to form 24 circles approximately 1½ inches in diameter on prepared baking sheet.
In 3-quart heavy saucepan, cook sugar, corn syrup, butter and ½ cup of cream, stirring occasionally, over low heat, until sugar has dissolved. Increase heat to medium and stir continuously until temperature reaches 240° on a candy thermometer. Remove pan from heat; stir in remaining cream. Return pan to heat and cook until temperature reaches 245°, stirring constantly.
Line 9-inch-square baking pan with aluminum foil. Pour caramel into pan and let cool approximately 2 minutes. Spoon about 1 tablespoon of caramel over each circle of pecans.
Melt chocolate in a double boiler over hot, but not boiling, water. Remove chocolate from heat and spread over caramel on each cluster.
Chill 10 minutes, then let stand at room temperature until chocolate is firm. Store tightly covered at room temperature.
