TURTLE CANDIES

2 c. pecan halves
1-1/3 c. whipping cream
1 c. sugar
1/2 c. light corn syrup
1/3 c. milk
1/2 stick butter
1 tsp. vanilla
12 oz. bittersweet or semisweet chocolate

Butter 2 nonstick cookie sheets. On prepared sheets, arrange pecan halves in clusters resembling turtles.

Combine cream, sugar, corn sy rup, milk and butter in heavy medium saucepan. Stir over low heat until sugar dissolves. Clip a candy thermometer onto side of pan. Increase heat to high and boil without stirring until mixture turns golden, bubbles thickly and registers 234°, swirling pan occasionally, about 15 minutes. Remove from heat; stir in vanilla. Immediately drop 1 T. caramel mixture onto center of each pecan cluster. Cool slightly.

Stir chocolate in top of double boiler over simmering water until melted. Drizzle 1 T. chocolate over each candy. Chill until chocolate sets, about 30 minutes. Makes about 26 turtles.