Chocolate-Covered Praline Chews

• 1 cup sugar
• 1 cup light corn syrup
• Dash salt
• 1/4 cup butter, cubed
• 2 teaspoons whole milk
• 2 cups pecan halves
• 1/2 teaspoon vanilla extract
• 6 ounces white candy coating, coarsely chopped
• 6 ounces milk chocolate candy coating, coarsely chopped

1. In a large heavy saucepan, combine the sugar, corn syrup and salt. Bring to a boil over medium heat; cook until a candy thermometer reads 245u0b0 (firm-ball stage), stirring occasionally. Gradually stir in the butter, milk and pecans. Continue cooking until temperature returns to 245u0b0. Remove from the heat; stir in vanilla. Immediately drop by tablespoonfuls onto greased
2. . Cool.
3. In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
4. Dip candies halfway into coating and allow excess to drip off. Place on waxed paper-lined
5. ; refrigerate for 15 minutes or until set.
6. In a microwave, melt milk chocolate coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
7. Dip other half of each candy and allow excess to drip off. Return to
8. ; refrigerate until set.

sugar, light corn syrup, salt, butter, milk, pecan halves, vanilla, coating, milk chocolate

Taken from www.tasteofhome.com/recipes/chocolate-covered-praline-chews/ (may not work)