2 c. sugar
2 c. half & half
3/4 c. light corn syrup
1/2 c. butter
1/2 c. semi-sweet chocolate pieces, melted
64 pecan halves

In heavy 4 quart saucepan combine sugar, 1 cup half & half, corn syrup and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 7-8 minutes. Add remaining cup of half & half and continue cooking, stirring often, until small amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 245 degrees about 35-40 minutes.

Pour into greased 8 inch square pan. Cover, refrigerate 1-1 1/2 hours to cool. Cut into 64 pieces. Drop 1/4 teaspoon melted chocolate on top of each caramel; press pecan half into chocolate. Cover and store in refrigerator.