1 c. light cream
1 c. sugar
1/2 c. light corn syrup
1/4 tsp. salt
3 tbsp. butter
1/2 tsp. vanilla
Pecan halves
6 oz. chocolate chips
1/4 to 1/3 bar paraffin

Heat cream in heavy 2 quart saucepan until lukewarm (110 degrees). Set aside 1/2 cup cream for reserve. Add sugar, corn syrup, and salt to remaining 1/2 cup cream in pan. Cook over medium heat, stirring constantly until mixture boils. Slowly stir in remaining 1/2 cup cream. Cook, stirring constantly about 5 minutes.

Stir in butter (teaspoon at a time) stirring constantly. Cook over low heat, stirring until mixture reaches soft ball stage (234 degrees) on candy thermometer. Remove from heat. Stir in vanilla. Let cool about 3 minutes.

Generously grease a sheet of waxed paper. Arrange pecans on paper in groups of 3 or 4, depending upon size of turtles you want. Drop a teaspoon of caramel over each group of nuts.

If caramel becomes too thick, soften over low heat. When candies are completely cooled, melt chocolate and wax in top of double boiler until smooth. Spear each candy with toothpick and dip into chocolate. Return to wax paper and let harden. Store in cool place.