Ingredients:

2 cups white sugar
2 (scant) cups dark karo syrup
1 package pecan halves
1 can condensed milk
1/4 pound butter
pinch of salt
1 (12oz) package milk chocolate chips

Combine sugar, butter and salt in heavy pan and cook for 10 minutes after it begins to boil. Slowly add the condensed milk, do not stop boiling. Cook to just beyond the soft ball stage, but not quite to hard ball stage when it is dropped in cold water. Remove from heat and let cool until when poured from spoon it leaves a form. (Don't let it get too stiff.) On wax paper, place a few pecans in a clump; drop some caramel on them and allow to cool. Later, drop melted chocolate with a few slivers of parafin wax in it onto the coated pecans. The parafin wax will prevent the chocolate from turning white.