2 cups pecan halves
1 cup sugar
3/4 cup corn syrup
1 cup whipped cream, divided
4 tablespoons butter
1 1/2 cups milk chocolate,
  melted

On a baking sheet, arrange pecan halves in sets of three laying two side by side and one across the top. Set aside, combine sugar, corn syrup and a half cup whipping cream. In a heavy sauce pan heat over medium heat stirring constantly, until mixture reaches a full boil. Slowly dd remaining cream and butter. Heat until mixture reaches the soft boil stage or 240 degrees on a candy thermometer. Cool. Spoon on desired amount of caramel mixture on top of pecans. Let set. Dip in melted chocolate.