Chocolate Pecan Caramels

• 1 Tbsp. plus 1 c. butter (no substitutes), softened and divided
• 1 1/2 c. coarsely chopped pecans, toasted
• 1 c. (6 oz.) semi-sweet chocolate chips
• 2 c. packed brown sugar
• 1 c. light corn syrup
• 1/4 c. water
• 1 (14 oz.) can sweetened condensed milk
• 2 tsp. vanilla extract

1. Line a 13 x 9 x 2 pan with foil; butter the foil with 1 tablespoon butter.
2. Sprinkle with pecans and chocolate chips; set aside.
3. In heavy saucepan over medium heat, melt remaining butter. Add brown sugar, corn syrup and water.
4. Cook and stir until mixture comes to a boil.
5. Stir in milk.
6. Cook, stirring constantly, until a candy thermometer reads 248u0b0 (firm ball state).
7. Pour into prepared pan (do not scrape saucepan).
8. Cool completely before cutting.
9. Yield: about 2 1/2 pounds.

butter, pecans, semisweet chocolate chips, brown sugar, light corn syrup, water, condensed milk, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=123269 (may not work)