Ingredients
1 teaspoon plus 1 cup butter, divided1 cup light corn syrup2-1/4 cups packed brown sugar1/8 teaspoon salt1 can (14 ounces) sweetened condensed milk1 teaspoon vanilla extract1-1/2 pounds pecan halves, toasted3/4 cup milk chocolate chips3/4 cup semisweet chocolate chips4 teaspoons shortening
Preparation
Line baking sheets with waxed paper; lightly coat with cooking spray and set aside. Butter the sides of a heavy saucepan with 1 teaspoon butter. Cube remaining butter; place in pan. Add the corn syrup, brown sugar and salt. Cook and stir until sugar is melted.
Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until a candy thermometer reads 248° (firm-ball stage), about 16 minutes. Remove from the heat; stir in vanilla. Gently stir in pecans. Drop by rounded teaspoonfuls onto prepared baking sheets. Refrigerate until firm, about 12 minutes.
In a microwave, melt chips and shortening; stir until smooth. Drizzle over clusters. Chill until firm. Store in the refrigerator.
