Step 1

Add halved raw pecans on a large baking sheet. Bake them for 10 minutes in a 350 degree heated oven. Toasting the pecans adds a deep, rich flavor that makes these candies taste so delicious. Once toasted, remove the pecans from the sheet and coat the pan with parchment paper.

Step 2

On the parchment paper-lined baking sheet into 34 separate groups that are 2″ – 2 1/2″ wide.

Step 3

In a 5-quart stockpot, add the light brown sugar, corn syrup, and butter. Bring to a boil over medium heat. Add in the salt, vanilla, and sweetened, condensed milk. Continue cooking and stirring the mixture until the candy thermometer reaches 240 degrees F. Once at temperature, remove caramel from the heat and allow it to cool for 10 minutes to thicken. This will allow for an easier to spoon caramel.

Step 4

Once the caramel has cooled a bit, spoon 3/4 of a tablespoon over each bunch of pecans. Place the baking sheet in the fridge to harden the caramel for 15 minutes before adding the chocolate.

Step 5

In a microwave-safe glass bowl, add the milk chocolate chips and vegetable shortening. Heat morsels in 30-second intervals stirring in-between each. Once creamy, remove the caramel topped pecans from the fridge, and spoon about a tablespoon of chocolate over each caramel nut cluster.

Step 6

Once all are topped, return the candy to the fridge to allow for the chocolate to harden. Enjoy once the chocolate is firm.