2 1/4 cups brown sugar
1 cup (2 sticks) butter
1 cup light corn syrup (Karo)
1/8 tsp. salt
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 1/2 lb. whole pecans

In a large saucepan, combine sugar, butter, corn syrup and salt. Cook over medium heat until all sugar is dissolved. Gradually add condensed milk and mix well. Continue cooking until candy thermometer reads 248°F (firm ball stage).

Remove from heat. Stir in vanilla until blended. Fold in pecans.

Drop by tablespoon onto wax paper lined cookie sheet. Chill until firm.

CHOCOLATE DRIZZLE:

1 (6 oz.) pkg. semi-sweet chocolate chips
1 (6 oz.) pkg. milk chocolate chips
2 tbsp. shortening

Melt chocolate chips and shortening in microwave bowl. Drizzle over each cluster. Cool.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Lisa Combs