| 1 | Heat the light cream in a heavy 2-quart saucepan to lukewarm (110 °F).. |
| 2 | Reserve ?c cream and set it aside. |
| 3 | Add the sugar, corn syrup and salt to the remaining ?cup of cream in the saucepan. |
| 4 | Cook over medium heat, stirring constantly, until the mixture boils. |
| 5 | Slow stir in the reserved cream. |
| 6 | Cook, stirring constantly, for 5 minutes. |
| 7 | Stir in the butter, 1 tsp at a time, stirring constantly. |
| 8 | Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, (234 °F). |
| 9 | On the candy thermometer. |
| 10 | Remove from the heat and stir in the vanilla. |
| 11 | Arrange the pecans on a waxed-paper lined baking sheet. |
| 12 | Drop the mixture by teaspoonfuls onto the pecans. |
| 13 | As the clusters cool, remove with a metal spatula to another waxed-paper lined baking sheet. |
| 14 | Push the remaining pecans together and repeat until all of the candy mixture is used. |
| 15 | If the mixture becomes too thick, heat over low heat. |
| 16 | Melt the chocolate chips over hot water and stir until smooth. |
| 17 | Spread on the top of each pecan cluster. |
| 18 | Let stand until the chocolate is set and store the candies in a cool place. |
| 19 | makes about 4 dozen. |
