Categories: Candies, Chocolate, Christmas, Gifts 
      Yield: 12 servings 
  
      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.