INGREDIENTS

INSTRUCTIONS

1    
Heat oven to 350 degrees. Toast nuts on a baking pan for 10 minutes;
remove from oven. Generously butter five baking pans. Arrange 5 pecan
halves in a snowflake-shaped cluster, overlapping nuts in center.
Repeat with remaining nuts, spacing clusters two inches apart. In a
heavy saucepan, combine corn syrup, whole milk, and sugar. Place over
medium-high heat; cook, stirring occasionally with a wooden spoon,
until syrup mixture comes to a boil, about 6 minutes. Stir in baking
soda. Clip a candy thermometer to pan; add butter, stirring  constantly
until melted, keeping mixture at full boil. Slowly pour in  evaporated
milk; cook at a boil, stirring constantly, until  temperature reaches
240 degrees (softball stage), about 45 minutes.  If pan starts to
overflow, turn down heat for a few minutes; return  to a boil. Remove
caramel from heat; transfer to a medium metal bowl.  Cool to 200
degrees; caramel will have consistency of thick honey.  Using a spoon,
gently mound 1 tablespoon caramel on top of each  cluster. Allow
caramel to harden. If caramel becomes too stiff, place  bowl over low
heat; stir constantly for several minutes until  returned to proper
consistency. Temper the chocolate. Drizzle 1  tablespoon of tempered
chocolate over each cluster; set aside in a  cool place to harden.
Store in an airtight container. Makes 55 to 60.  Source: "Martha
Stewart Living Magazine, Nov 1997" S(Formatted for  MC5): "by Lynn
Thomas - Lynn_Thomas@prodigy.net"  Per serving: 169 Calories (kcal); 9g
Total Fat; (45% calories from  fat); 1g Protein; 24g Carbohydrate; 7mg
Cholesterol; 25mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 2 Fat;  Recipe by: Martha Stewart  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 212
Calories From Fat: 114
Total Fat: 13.6g
Cholesterol: 6.4mg
Sodium: 19.4mg
Potassium: 73.3mg
Carbohydrates: 24.5g
Fiber: 1.7g
Sugar: 18g
Protein: 2g