Butter heavy saucepan, melt butter or margarine, stir in brown sugar, stir thoroughly, stir in corn syrup stirring thoroughly.
Gradually add the condensed milk stirring constantly until all sugar dissolves and mixture comes to boiling.
Cook and stir over medium heat until mixture registers 235?F on candy thermometer.
Cool and stir in vanilla.
Chill.
Caramel should be slightly sticky.
Toast pecans in a 300 F oven for 15 or 20 minutes.
Cool.
Arrange pecans on cookie sheet spoke fashion, four for legs and one for head.
Drop one teaspoon of caramel mix in center of pecans.
Chill.
Melt chocolate chips and spread over caramel.
Chill.
Ingredients:
1 cup margarine or 1 cup butter
2 1/2 cups brown sugar ( demerara)
1 (14 ounce) cans Eagle Brand Condensed Milk
1 cup light corn syrup
1 teaspoon pure vanilla extract
2 cups toasted pecan halves
1 (16 ounce) packages chocolate chips
Steps/Methods:
Butter heavy saucepan, melt butter or margarine, stir in brown sugar, stir thoroughly, stir in corn syrup stirring thoroughly.
Gradually add the condensed milk stirring constantly until all sugar dissolves and mixture comes to boiling.
Cook and stir over medium heat until mixture registers 235?F on candy thermometer.
Cool and stir in vanilla.
Chill.
Caramel should be slightly sticky.
Toast pecans in a 300 F oven for 15 or 20 minutes.
Cool.
Arrange pecans on cookie sheet spoke fashion, four for legs and one for head.
Drop one teaspoon of caramel mix in center of pecans.
Chill.
Melt chocolate chips and spread over caramel.
Chill.
