Caramel, Nut & Chocolate Clusters

2 cups light corn syrup
1/2 cups water
2 cups white sugar

pinch baking soda

1/2 cup butter
12oz canned evaporated milk

4 cups(or less) toasted whole pecans

 12oz bittersweet chocolate

 • Combine corn syrup, water, and sugar in a large saucepan and put over medium heat.

• Stir occasional with a wooden spoon until the mixture comes to a full boil.

• Add the baking soda and continue to stir.

• Clip a candy thermometer to the side of the pan.

• Add the butter and continue to stir.

• Slowly add the milk, stirring constantly without allowing the mixture to stop boiling.

• Keep stirring, to prevent scorching, until the candy thermometer reaches 242F (120 C) or the firmball stage. Remove from the heat.

• Set aside to cool to 200F (95 C).

• While the caramel mixture cools, arrange clusters of 4 pecans halves on a baking sheet lined with parchment (greased).

• Spoon 1 tbsp of warm caramel over each bunch of pecans.

• Allow the mixture to cool completely before proceeding further.

• Bring a small about of water to a simmer in the bottom of a double boiler.

• Place the chocolate in the top of the double boiler..

• Let the chocolate melt, stirring frequently.

• Do not let the water boil.

• Spoon the melted chocolate over the nut clusters.

I am going to be baking one thing each day this week (well the rest of the days that are left in this week :)for christmas and I will try to share one with you each day. So keep checking.
 
~Megan~