INGREDIENTS

INSTRUCTIONS

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;
1 1/2    Other Carbohydrates
Recipe by: Martha Stewart
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