2 c. sugar
3/4 c. light corn syrup
1/2 c. butter
2 c. cream or evaporated milk
Pecans, about 4 c. or 1 lb.
Melted chocolate

Bring to boil - sugar, corn syrup, butter, and 1 cup of the milk over low heat, stirring constantly.

Stir in the other cup of cream or milk. Cook slowly to soft ball stage - 236 degrees. Arrange pecan halves in groups of 4 on cookie sheet, sprayed with Pam. Drop teaspoonfuls of hot candy mixture onto pecans. Let cool. Either dip in chocolate or spread tops with melted chocolate chips.

(May stir pecans into candy mixture and drop by spoonfuls onto cookie sheets and drizzle chocolate over tops.)