Turtlettes

Caramel:
1 c heavy cream mixed with 1/2 c milk
1/2 c packed brown sugar
dash or salt
2 T butter
1/2 c white sugar
3/4 c light corn syrup
1/2 tsp vanilla

In large heavy saucepan, mix 3/4 cup cream mixture, sugars, corn syrup and salt.  Bring to boil over medium heat, stirring to dissolve sugars.  Set candy thermometer in pan and cook syrup, stirring occasionally to 234 (soft ball).  Very slowly stir in remaining 3/4 cup cream mixture so that syrup mixture continues to oil.  Book stirring occasionally to 244 (firm ball) Remove from heat; stir in vanilla and butter.

Turtlettes

3 c pecan halves (3/4 ob)
1 c semi-sweet or milk chocolate chips, melted

On greased cookie sheet, for each candy arrange 4 pecan halves in 4 point star, overlapping slightly in center.  Spoon about 2 tsps hot caramel mixture over nuts almost to cover.   Let stand until caramel is set.  Spread about 1 tsp chocolate on center of each turtlette.  store in airtight container in single layers between sheets of waxed paper.