• 12 tablespoons plus 1 cup butter, divided
• 22 cups evaporated milk
• 31 cup suga r
• 41 cup packed brown sugar
• 51 cup light corn syrup
• 61/8 teaspoon sal t
• 74 cups chopped pecans
• 81 teaspoon vanilla extract
• 91 pound milk chocolate candy coating, melted

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Instructions

1. 1

   Grease four baking sheets with 2 tablespoons of butter, then set the sheets aside. Editor's Tip: Instead of greasing the baking sheets with butter, you can line them with wax or parchment paper for easier clean-up. Get them ready before cooking the caramel, and have a candy or digital thermometer ready by the stove—it's an indispensable candy-making tool to bring the mixture to the correct temperature.

2. 2

   In a large heavy saucepan, combine the evaporated milk, sugar, brown sugar, corn syrup, salt and the remaining cup of butter. Bring the mixture to a boil while stirring it frequently. Cook the caramel over medium heat, stirring occasionally, until a candy thermometer reads 238°F (the soft-ball stage).

3. 3

   Remove the pan from the heat and stir in the pecans and vanilla extract. Drop tablespoonfuls of the pecan caramel onto the greased baking sheets. Let the candies stand until they've set.

4. 4

   Drizzle the melted candy coating over the clusters, then refrigerate them for 10 minutes or until they've set. Store the candies in airtight containers. Editor's Tip: You can melt chocolate candy coating in a double boiler or the microwave.