|Corn syrup||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Sweetened condensed milk||1 Cup (16 tbs)|
|Semisweet chocolate chips||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Spread pecans over bottom of greased 9 x13 inch (22 x 33 cm) and 8 x 8 inch (20 x 20 cm) pans.
Combine syrup, first amount of butter, sugar and condensed milk in heavy saucepan.
Bring to a boil stirring.
Continue to boil slowly over low heat, stirring often, for about 25 minutes to medium-hard stage 250°F (120°C).
A small amount dropped in ice water will form a firm ball that will hold its shape but can easily be flattened.
Pour over pecans.
Cover large pan or tray with plastic wrap.
Spoon out pecan mixture in small clumps.
Freeze until firm for easy dipping.
Melt chocolate chips, second amount of butter and wax together in small saucepan.
Dip pecan clumps.
Place on plastic wrap or waxed paper to set.