Turtle cookies

2 cups pecan halves

1 1/3 cup whipping cream

1 cup sugar

1/2 cup light corn syrup

1/3 milk

1/4 cup butter

1 tsp pure vanilla extract

12 oz bittersweet chocolate ( I have used semisweet chocolate)

In a medium sauce pan toss in cream, sugar, corn syrup, milk and butter and stir over low heat until sugar dissolves. Use a candy thermometer to watch heat as it should rise to 234 degrees. The mixture should turn golden with thick bubbles. This takes about 15 minutes. Remove mixture and stir in vanilla. Meanwhile butter 2 baking sheets and arrange pecan halves to resemble turtles. When the Carmel mixture is ready pour 1 tbsp on top of the pecan clusters. Let cool. Melt chocolate and drizzle 1 tbsp over each cluster. Let cool or refrigerate.