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1
Heat the light cream in a heavy 2-quart saucepan to lukewarm (110 degrees F.
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2
).
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3
Reserve 1/2 cup cream and set it aside.
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4
Add the sugar, corn syrup and salt to the remaining 1/2 cup of cream in Cook over medium heat, stirring constantly, until the mixture boils.
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5
Slow stir in the reserved cream.
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6
Cook, stirring constantly, for 5 minutes.
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7
Stir in the butter, 1 teaspoon at a time, stirring constantly.
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8
Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, (234 Degrees F. ) on the candy thermometer.
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9
Remove from the heat and stir in the vanilla.
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10
Arrange the pecans on a waxed-paper lined baking sheet.
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11
Drop the mixture by teaspoonfuls onto the pecans.
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12
As the clusters cool, remove with a metal spatula to another waxed-paper lined baking sheet.
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13
Push the remaining pecans together and repeat until all of the candy mixture is used.
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14
If the mixture becomes too thick, heat over low heat.
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15
Melt the chocolate chips over hot water and stir until smooth.
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16
Spread on the top of each pecan cluster.
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17
Let stand until the chocolate is set and store the candies in a cool place.
