Combine evaporated milk and chocolate morsels in a 2 quart saucepan.
Cook, stirring over medium heat until chocolate melts and mixture is smooth and thickened.
Remove from heat; add crushed wafers, sugar, 1/2 cup pecans, and the brandy, mixing well.
Let stand at room temperature for at least 30 minutes.
Shape mixture into balls 1 inch in diameter.
Roll In remaining pecans.
Refrigerate 1 hour, or until firm.