TURTLES

2 cups (about) pecan halves
1 1/3 cups whipping cream
1 cup sugar
1/2 cup light corn syrup
1/3 cup milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
12 ounces bittersweet or semisweet
chocolate, chopped

Butter 2 large nonstick cookie sheets. On prepared sheets, arrange pecan halves in clusters resembling turtles. Combine cream, sugar, corn syrup,
milk and butter in heavy medium saucepan. Stir over low heat until sugar dissolves. Clip candy thermometer onto side of pan. Increase heat to high
and boil without stirring until mixture turns golden, bubbles thickly and thermometer registers 234 degrees F., swirling pan occasionally, about 15 minutes. Remove mixture from heat. Stir in vanilla. Immediately drop one tablespoon caramel mixture onto center of each pecan cluster. Cool slightly.
Stir chocolate in top of double boiler over simmering water until melted. Drizzle one tablespoon chocolate over each candy. Chill until chocolate
sets, about 30 minutes. (Can be prepared 1 week ahead. Cover and
keep refrigerated.)