Chewy, caramel pecan candies topped with a blend of semisweet and milk chocolate.

Pecan Delights

2 1/4 cups packed brown sugar
1 cup butter
1 cup light corn syrup
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 1/2 pounds whole pecans
1 cup (6-ounces) semisweet chocolate chips
1 cup (6-ounces) milk chocolate chips
2 tablespoons vegetable shortening

1. Line a baking sheet with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine brown sugar, butter, corn syrup, and salt in a large, heavy saucepan over low heat. Stir until the sugar dissolves. Gradually add milk and mix well. Bring to a boil, stirring constantly.
3. Cook to firm ball stage (248°F / 120°C), or until a small amount of mixture is dropped into cold water and forms a ball that holds until pressed. Remove from heat.
4. Remove from heat and stir in vanilla until well blended. Fold in pecans.
5. Drop by spoonfuls onto prepared pan. Chill until firm.
6. Melt both chocolate chips and shortening in double boiler over simmering water. Drizzle over each cluster.

Makes about 4 1/2 pounds candy.