1 c. sugar
1 c. heavy cream
1/2 c. corn syrup
2 1/2 tbsp. butter
1/2 tsp. vanilla
1/4 tsp. salt

SAUCE: Bring sugar, syrup, 1/2 cup heavy cream to boil. Boil for 10 minutes. Add remainder of cream to mixture slowly and low boil for 5 minutes. Add butter slowly and low boil to 244 degrees. Take off heat and stir in vanilla and salt. Let stand 5 minutes before using.

Place pecan halves on wax paper or greased cookie sheet. Cover each with caramel sauce. Place in refrigerator until cool. Dip each caramel-pecan patty into chocolate using an ice pick. Return to sheet and cool.

CHOCOLATE: Use chocolate bark or 1/2 sheet of paraffin and 1 (12 oz.) package of chocolate chips.