Christmas Turtles - cooking recipe

Ingredients

2 cups pecan halves (about)
1 1/2 cups whipping cream
1 cup sugar
1/2 cup light corn syrup
1/3 cup milk
1/4 cup butter
1 teaspoon vanilla extract
12 ounces bittersweet chocolate (not unsweetened) or 12 ounces semisweet chocolate, chopped

Preparation

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*f, swirling pan occasionally, about 15 minutes.
Remove mixture from heat.
Stir in vanilla.
Immediately drop 1 TBS onto center of each pecan cluster.
Cool slightly.
Stir chocolate in top of double boiler over simmering water until melted.
Drizzle 1 TBS chocolate over each candy.
Chill until chocolate sets, about 30 minutes.
Can be made 1 week ahead.
Cover and keep refrigerated.