1 can condensed milk

Boil (in the can remove label) for 3 hours completely covered with water the whole time. Let unopened can cool and refrigerate for 1 day.

Mix chopped pecans and place on wax paper. Open can and it will be CARAMEL!

Drop 1 teaspoon of caramel onto pecans and roll over and over until covered with nuts. Place on cookie sheet with wax paper and refrigerate until chocolate is ready.

Chocolate Coating: Melt 3/4 block paraffin wax and 12 ounce bag milk chocolate chips over double boiler. Dip pecan clusters with fork or spoon and put on sheet of wax paper until dry.