Whole pecans
1 c. evaporated milk
1/4 c. butter
1 c. sugar
1 c. dark corn syrup
1/4 tsp. salt
1 tsp. vanilla
1 (6 oz.) pkg. semi sweet chocolate pieces

In small saucepan, heat evaporated milk and butter until butter is melted.

In separate 2 quart saucepan, cook sugar, corn syrup and salt over medium heat until it reaches firm ball stage, 244 degrees on candy thermometer, stirring often. Slowly stir in hot milk mixture so that sugar mixture does not stop boiling. Stirring constantly, cook mixture until candy reaches firm ball stage again. Remove pan from heat and stir in vanilla.

Cool caramel to room temperature. On waxed paper, arrange 4 pecans per turtle and place 1 heaping teaspoon of cooled caramel on each. Let cool until firm.

Melt semi sweet chocolate pieces in top of double boiler. spread chocolate on top to cover caramel. Let cool until hardened.